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Wok-fried Cajun Chicken

This recipe is so quick and oh so delicious – perfect for a mid-week meal! Shemin’s Cajun Spice Blend and tender chicken all thrown into the wok to create something guaranteed to make your taste buds tingle!

Serves

4

The star of the show

Gluten free
Shemins Jerk Spice Blend
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Shemin's Cajun

Shemin’s Cajun Spice Blend is a bold, fragrant mix inspired by the Deep South. With smoky paprika, fiery chillies, aromatic herbs and a hint of sweetness, it adds depth and zing to meat, fish, vegetables or marinades. Perfect for bringing a touch of Southern flair to everyday cooking.
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Chilli Free Chilli Free

Ingredients

  • 1 tbsp oil
  • 3 cloves garlic, chopped
  • 500g chicken thigh or breast fillets, cut into chunks
  • 20g (2 tbsp) Shemin’s Cajun Spice Blend
  • 350g fresh vegetables (e.g. broccoli florets, mushroom, pak choi etc..)
  • handful of chopped fresh herbs, for example sage or parsley
  • lime juice to taste

How to make Wok-fried Cajun Chicken

  1. Heat the oil in a wok and add the garlic, cook gently until lightly browned.
  2. Add the chicken and Shemin’s Cajun Spice Blend. Stir-fry for about 5 minutes. Remove the cooked chicken from the pan and set aside.
  3. Add the fresh herbs and vegetables. Stir-fry for a further 5 minutes or until cooked through.
  4. Return the chicken to the pan, stir until heated through.
  5. Before serving, add lime juice and season to taste.
  6. You can serve this dish as is, or with noodles or rice.

Tips

Tips:

  • You can make a vegetarian vegan stir fry and just use vegetables instead of adding the chicken in or use a meat substitute.
  • Dry all of your vegetables very well before stir frying, because vegetables contain a lot of water naturally, they will release moisture as they cook.

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tik Verified curry lover

you make Harry Potter look like someone who plays with Christmas crackers. What you send me and I just add to meat shames so many restaurants. Your spice blends raw…

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tik Verified curry lover

Great for BBQ's! My family loves BBQChicken Tikka with the Indian Paste

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WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

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