Chutney chicken stir fry

 

Who doesn’t love a stir fry right? Quick, easy, nourishing and full of flavour – they’re the perfect week night supper. Stir fry is definitely one of my favourite, speedy meals and this chutney chicken stir fry is fab!

 

 

This recipe has a little South African twist as I decided to use chutney and Worcestershire sauce instead of the usual soy sauce. It was also inspired by one of the very first recipes I published on the blog years ago (mango chicken) – the recipe is delicious, the pictures are hideous, ha ha! But the chutney and chicken combo works well and so I decided to rejig the recipe and pop an updated version here for you. With improved photos. *wink*

 

 

I’ve used our local favourite, Mrs Balls Chutney, in this recipe but you can use any variant you like. You can also mix and match your veggies to create a scrumptious dinner!

 

 

Cook’s notes –

  • This recipe works well with any chutney variant!
  • Mix and match your veggies. (Mushrooms work very well in this recipe.)

CHUTNEY CHICKEN STIR FRY

  • 10ml (2 tsp) olive oil
  • ½ a red onion, chopped
  • 5ml (1 tsp) ground cumin
  • 2.5ml (½ tsp) ground coriander
  • 5ml (1 tsp) crushed garlic
  • 2 chicken breast fillets, cut into chunks
  • 30ml (2 tbsp) Worcestershire sauce
  • 60ml (¼ cup) Mrs Balls mild chutney
  • 250ml (1 cup) shredded red cabbage
  • 250ml (1 cup) broccoli florets
  • 125ml (½ cup) mange tout, cut into thin strips
  • 125ml (½ cup) carrot strips
  • pinch of salt
  • brown rice or egg noodles to serve

1.) Heat the olive oil in a large saucepan. Add the onion and sauté for a few minutes.

2.) Add the cumin, coriander and garlic to the pan and cook for another minute. Add the chicken and cook for a minute or two to brown.

3.) Add one tablespoon of the Worcestershire sauce and the chutney to the pan, and stir together. Cook for a minute or two.

4.) Add the cabbage, broccoli, mange tout and carrots to the pan along with the remaining tablespoon of Worcestershire sauce. Increase the heat and cook for 5 minutes, tossing regularly. Check the seasoning and add a pinch of salt if needed.

5.) Serve immediately with brown rice or egg noodles.

 

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