Updated: Dec 7, 2019
Though this recipe is made with chicken, you can replace it with leftover turkey.
Prep Time: 20 minutes
Chicken breast 14 oz cut in thin strips
Mixed peppers cut in 1 inch squares 2 cups
Onion cut in one inch square 1 cup
Spring onions (white) cut in one inch 1/2 cup
Spring onion (Green) cut in fine rings
Cabbage, cauliflower and peppers grated in food processor 1/2 cup
Garlic 4 cloves grated
Ginger root 1/2 inch grated
Olive oil 3 tsp
Walden farm ketchup 2 tbsp
Soy Sauce 2 tbsp
Chings Manchurian Masala 2 tbsp
Chicken broth 2 cups
Coriander 2 tbsp
Heat a wok and add 1 tsp of oil, add the colored peppers and stir fry for 2 to 3 mins to get some edges brown. Take these out on a separate plate.
In the same wok add 2 tsp of oil add ginger and garlic and cook for 1 minute. Add the grated vegetables and stir fry for 2 minutes.
In a bowl add manchurian masala, soy sauce, tomato ketchup and 4 oz water, and make a paste. Add the sauce/paste and stir for 1 minute, add chicken broth. When the broth comes to a boil add chicken and immediately stir so none of the chicken pieces stick to each other. Cover the lid and cook for 5 minutes.
Add the whites of spring onion, onions, stir fried peppers, coriander and cook for 3 to 4 mins and serve it hot with cauliflower rice.