Stir Fry Chicken Wraps

Stir Fry Chicken Wraps
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main meal | Medium
Preparation time : 40 min
Cooking time : 15 min
Number of persons : 4
  • 225 g chicken breast
  • 2 tbsp Suzi Wan® Soy Sauce
  • the juice of 1 lemon
  • 2 tsp caster sugar
  • 2 tsp toasted sesame oil
  • 4 chive sprigs
  • 1 jar of Suzi Wan® Chop Suey Vegetables
  • 1 tbsp Suzi Wan® Fish Sauce
  • 6 coriander sprigs
  • A 5-cm piece of root ginger
  • 2 cloves of garlic
  • ½ litre groundnut oil
  • 12 squares of greaseproof paper (measuring 15x15 cm)
This dish takes quite a long time to make, so start the day before and refrigerate the parcels overnight. The flavours will be even better!
Related Suzi Wan Products
  • Suzi Wan® Soy Sauce
  1. Cut the chicken into strips.
  2. Marinate for 1 hour in the soy sauce, lemon juice, sugar and fish sauce.
  3. Drain and rinse the vegetables.
  4. Peel the ginger and cut it into 12 thin strips.
  5. Finely slice the chives.
  6. Take a square of greaseproof paper, with one of the corners facing you, and fold in the corner.
  7. Lay 3 coriander leaves in the centre, top with 3 chicken strips, a sprinkling of chives and 1 strip of ginger, then coriander again.
  8. Wrap the greaseproof paper around the chicken, folding to seal. Do the same with the others.
  9. Heat a wok until very hot, add the oil, then, as soon as it starts to smoke, carefully drop half of the parcels into the oil and fry for 3 minutes.
  10. Remove the parcels from the wok using a slotted spoon and drain carefully. Fry the remaining parcels in the same way.
  11. Place the parcels onto a plate, leaving your guests to unwrap their dinner.
  12. Serve with white rice.
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