Chibuku Chicken Stir-Fry (Sorghum Beer Chicken Stir-Fry)
Sorghum Beer Chicken Stir-Fry, also known as Chibuku Chicken Stir-Fry, is a popular dish in Zimbabwean cuisine. This flavorful and aromatic stir-fry is made with tender chicken, fresh vegetables, and a savory sauce infused with the unique taste of sorghum beer.
Ingredients
- 1 lb boneless, skinless chicken breast, sliced
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2 bell peppers, sliced
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup sorghum beer
- 3 tablespoons soy sauce
- 1 tablespoon honey
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and stir-fry until cooked through. Remove the chicken from the skillet and set aside.
- Heat the remaining 1 tablespoon of oil in the same skillet. Add the onion, bell peppers, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Stir in the minced garlic and grated ginger, and cook for an additional 1 minute.
- Pour in the sorghum beer, soy sauce, and honey. Return the cooked chicken to the skillet. Stir-fry for 2-3 minutes until the sauce thickens slightly and coats the chicken and vegetables.
- Season with salt and pepper to taste.
- Serve the sorghum beer chicken stir-fry over cooked rice or noodles.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 15g
Supplies
Large skillet or wok Cooking spoon Knife Cutting board
Tools
Stove
Serving suggestions
Sorghum Beer Chicken Stir-Fry pairs well with a side of steamed vegetables or a fresh green salad.
Tips & tricks
For an extra kick of flavor, you can add a sprinkle of crushed red pepper flakes or a drizzle of hot sauce to the stir-fry before serving.
Cost
$15