Chicken Stir-Fry

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Preparation time
10 mins
Cooking time
10 mins
4 people
Meal course
Posted on
300 gram
1 large
2 tbsp
Harissa paste
2 tbsp
Olive oil
1/2 tbsp
1/2 tbsp
Cumin seeds
1/2 cup
Coriander leaves
Chicken Stir-Fry

Chicken Stir-Fry is an fantastically efficient way of re-using left-over cooked chicken. Add any colourful finely chopped veggies of your choice and you will have a stunning dish of chicken stir-fry. The chopped coriander and squeeze of fresh lemon or lime juice really brings this dish alive, so make sure you have some at hand!

Chicken Stir-Fry

Recipe Type: Main
Cuisine: Indian/Chinese
Author: Hanifa Hanid
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 4
This fabulous chicken stir-fry is made with leftover cooked chicken and a vegetables.


Harissa is a mixture of peppers, dried red chillies, garlic, caraway seeds, ground cumin and coriander, tomato purée, salt and olive oil. It can be used as a condiment or as an ingredient in cooking and provides a real boost as an accompaniment to vegetables and pulses.

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  1. Heat the oil in a wok and add the salt and cumin seeds until seeds slightly brown
  2. Add the onions and cook until slightly brown and soft
  3. Add the remaining veggies and stir-fry on a high heat for 5 minutes
  4. Add the harissa paste and stir-fry for another 2 minutes
  5. Switch off the heat and garnish with fresh lemon juice and coriander
  6. Serve with wholemeal pitta bread

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