until the chicken is browned. Stir in the chilli flakes, honey, soy sauce, sesame oil, and lime juice. Stir-fry for a few minutes. Add the pak choi and pour in the cornflour and water mixture.
Coarsely chop leaves. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Stir-fry bok choy stalks ...
Cook and stir until the mixture boils and thickens. Stir in the chicken and cook until the mixture is hot and bubbling. Serve the chicken mixture over the rice.
Add the chicken hearts (or hearts, gizzards and liver) and stir-fry until the ingredients start to lose their pink colour. Add the sliced mushrooms then pour in the soy sauce/rice wine seasoning ...
The Hyderabadi chicken fry is the perfect appetizer for impromptu guest gatherings or any special occasion – It has a fairly simple recipe but will give you an immensely juicy and flavorful chicken ...