Chicken Stir-Fry

by | Jun 8, 2020 | From the Kitchen


Serve: 8

  • 1 kg chicken stroganoff
  • 2 tsp paprika
  • 1 tbsp BBQ spice
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp crushed garlic
  • 2 tablespoons dark sesame oil
  • 1 tbsp crushed garlic
  • 1 yellow pepper
  • 150g mushrooms, sliced
  • 1 carrot, peeled and julienned
  • 1 packet baby corn, halved 
  • 1/4 packet green beans, diced
  • 1 tsp ground ginger
  • salt and pepper to taste
  • teriyaki sauce


  1. Place chicken strips in a medium-size bowl and add the paprika, BBAQ spice, salt, pepper and crushed garlic. Mix through so that the chicken strips are coated with the spice marinade. Set aside for 1- 2 hours.
  2. Heat oil in a medium-size pan and place the chicken strips in the pan, fry until just cooked, remove from heat.
  3. Heat Sesame oil in a wok over high heat. Add in the garlic and then the vegetables and Stir-fry quickly until the vegetables begin to soften. Add in the ginger and salt and pepper if needed. Add the chicken strips, combine well and add the teriyaki sauce. Continue to cook for 2 to 3 minutes. Serve immediately

Teriyaki Sauce


  • 2 cup water
  • 150ml brown sugar
  • ½ cup soy sauce
  • ¼ cup honey
  • 2 tablespoon crushed garlic
  • 1 teaspoon ground ginger
  • ¼ cup cornstarch
  • ½ cup cold water


  1. Combine the water, brown sugar, soy sauce, honey, garlic and ginger in a medium saucepan and set over medium heat.
  2. In a small bowl, combine the cornstarch with the 1/2 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
  3. Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out.
Chicken Stir-Fry
Chicken Stir-Fry
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