Easy Chicken Kelp Recipe

7oz./ 200g kelp, cut into thin strips

2 red peppers, remove the seeds and cut into thin strips

7oz./ 200g chicken breast, thinly shredded

1 tbsp.chopped scallion

1 tbsp.freshly grated ginger root

2 tbsps.vegetable oil

1 tbsp.cornstarch, mixed with 4 tbsps.water

P1
 

1 tsp.salt, as needed

1 tbsp.cornstarch, mixed with 4 tbsps.water

1. Gently combine chicken breast shreds with the marinade in a mixing bowl, let stand for 20 minutes.

2. Blanch red pepper strips in the boiling water for 30-60 seconds, drain well in a spider or colander and set aside (P2).

P2

3. Stir fry chicken breast shreds with 2 tbsps.vegetable oil in a wok just until chicken turns white, do not brown, then transfer to a plate and set aside for later use (P3).

P3

4. Stir fry scallion and ginger with the remaining oil in the wok in question, when the scallion begins to sizzle, and before it starts to brown, add the cooked chicken breast shreds and red pepper and kelp strips, stirring and tossing over medium heat for about 3 minutes, at the last minute of cooking, stir into cornstarch/water mixture and stir to mix everything together (P4).

P4

5. Remove from the wok to a plate and serve hot (P5).

P5