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Massel Chicken Stir Fry

Our twist on a traditional chicken stirfry.

  • 1 teaspoon Massel Salt Reduced Chicken Style Stock Powder
  • 1 Tbsp. Massel Chicken Style Gravy Powder
  • 1 Tbsp. Sesame Oil,
  • 20 gr. Peeled Almonds,
  • 350 gr. Chicken Tenderloins or skinless, boneless thighs cut into small pieces.
  • 1 clove of Garlic,
  • 1/2 red Capsicum, cored and cut into strips,
  • 12 Snow Peas.
  1. In a non-stick frypan toast the almonds on high heat for 2 mins or until lightly toasted. Set these aside.
  2. Add the sesame oil to the frypan. When hot add the capsicum strips while stirring.
  3. Roll tenderloins in the Chicken Style Gravy Powder.
  4. Add the chicken pieces to frypan in small batches, removing cooked ones and adding the uncooked ones.
  5. When all the chicken has been cooked and removed add the snow peas
  6. Return the chicken pieces to the frypan and add ¼ cup of water, mixing well and you’ll get some lovely pan juices!
  7. Serve on rice or noodles, topped with the toasted almonds.
Massel products used in this recipe:
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