Spicy Chicken Stir Fry

Stir-fries are perennially popular. This spicy chicken stir fry mixes spring onions and dried mushrooms with chilies and peppers.

450 g/1 lb skinless, boneless chicken breasts, cut into strips
2 tbsp soy sauce
1 tbsp sugar
2 spring onions, white and some green parts, finely chopped
2 to 3 fresh green chilies, seeded and minced
1.25 cm/1 inch piece of fresh root ginger peeled and finely chopped
1 1/2tsp crushed toasted sesame seeds
Freshly ground black pepper
1 small carrot, thinly sliced diagonally
3 dried Chinese black mushrooms, soaked for 30 minutes in hot water
1 tbsp sesame oil I red pepper, seeded and cut into thin strips

Vegetable oil, for frying
1 egg, lightly beaten

How do you spice up stir fry? How to make a chicken stir fry spicy?

Spread out the chicken strips in a shallow bowl. In a separate bowl, mix the soy sauce, sugar, spring onions, chilies, ginger, sesame seeds and plenty of pepper.

Pour over the chicken, turning to coat the strips. Cover and let stand for 30 minutes. Meanwhile, bring a small pan of water to the boil and cook the carrot slices for 5 minutes. Drain and set aside.

Drain the mushrooms. Cut out and discard any hard patches and the stalks. Slice the mushrooms caps.

Make the garnish.

Heat a thin film of oil in a large non-stick frying pan or wok. Add the beaten egg, tilting the pan so that it forms a thin, even layer. Fry the omelet for 1 to 2 minutes until set, then flip over and fry the other side. Slide the omelet onto a board, roll it up and cut it into thin strips. Set aside.

Heat the sesame oil in a wok or frying pan. Drain the chicken, reserving the marinade, and add it to the pan. Stir-fry for 2 to 3 minutes. Lift out of the pan and set aside.

Add the mushrooms and carrots to the oil remaining in the pan and stir-fry for 2 minutes, then add the pepper and stir-fry for I minute more. Return the chicken to the pan. Add the reserved marinade and bring to a boil. Stir and cook for I minute, then serve garnished with egg strips.