This recipe is one of my go to meals when I want something quick and easy and just need to use up the veg I have hanging around in the fridge. There are 100's of ways to modify this dish however its all about getting some flavour into the chicken and adding a couple of surprises into the veg!
I'm making enough of 2 people here
To make the chicken I used.
The Vegetable Stir Fry (today I used the following but these can change!)
Preparing the chicken.
Ok, slice the chicken into even sized strips, its good to make sure that the strips are all the same size so that they will cook evenly. So if you like big chunks go for that! I like thin strips as they cook quickly and i can keep the chicken moist.
Pop the chicken into a glass bowl. Chop the onion into a small dice, the smaller the better as this is about the chicken not the onion! Finely chop the ginger and the garlic - no one wants a mouth of ginger or garlic so take your time and and make it fine!
Add the onion, garlic and ginger into the bowl with the chicken and add all of the other ingredients. If you want to loosen the peanut butter then add a bit of water to it and mix it up before adding to the chicken.
Now combine all of the ingredients together and pop into the fridge for as long as possible. Today I only had 30 minutes but that is better than nothing! The more time you have leave the marinade the better. You might find the marinade a bit dry, don't worry it will loosen up when it's cooked!
When the chicken has had its fridge time you can start on the stir fry. The key to the stir fry is to have a really hot wok and despite it being a stir fry DON'T STIR IT!
Chop up your veg into similar sized pieces, i like carrots as batons, and long slices of pepper and onion but again each to their own! Finely dice the ginger as you did for the chicken marinade.
Heat up the wok and add some oil. I use vegetable oil and wait for it to start smoking.
Add the onions, peppers and carrots and spread out and leave to cook! No need to mix it or push it around just leave it. After a few minutes now you can turn it, add the ginger and the broccoli. Continue to let it cook. Once the veg is nicely cooked and tender (i like a crunch so I don't over cook this bad boy) empty the veg from the wok.
Now heat a second wok (or a frying pan if you don't have a second wok) and wait for it to be toasting hot. Add some oil and once smoking add the chicken. The time for the chicken to cook will depend on the size of your chicken pieces, for me it won't take long! Again leave to cook before turning.
Whilst the chicken is cooking heat up the stir fry wok again, add a drop of oil and the in with the beansprouts. Fry the beansprouts until cooked and then add in the other cooked veg. Add the chilli sauce (if you are not a fan you don't need to add it) and mix well. Follow with the coriander that has been chopped up. Use parsley if you have that in the fridge or even Tarragon!
If the chicken needs a bit of liquid to loosen it up add some boiling water a small drop at a time, after dropping in the water give it a good mix to get the consistency you are looking for!
Once the chicken is cooked spoon the stir fry veg into a bowl and add the chicken on top!
I threw a slice of garlic bread into the oven to give a bit of crunch to the dish and bingo there you go!
I'm making enough of 2 people here
To make the chicken I used.
- 1 Large chicken breast
- 2 Cloves of garlic
- 1 Piece of fresh ginger
- 1 Tablespoon of peanut butter
- Light soy sauce
- Glug of vegetable oil
- Chinese 5 spice
- Sesame oil
- 1/2 White onion
The Vegetable Stir Fry (today I used the following but these can change!)
- 1/2 Red Pepper
- 1/2 Yellow Pepper
- 1 1/2 White onion
- 1 Handful of sugar snap peas
- 2 Carrots
- 1 Bag of fresh beansprouts
- 1 Handful of brocolli
- 1 Small piece of fresh ginger
- 2 tablespoons of sweet chillie sauce (homemade)
- Chopped fresh coriander
Preparing the chicken.
Ok, slice the chicken into even sized strips, its good to make sure that the strips are all the same size so that they will cook evenly. So if you like big chunks go for that! I like thin strips as they cook quickly and i can keep the chicken moist.
Pop the chicken into a glass bowl. Chop the onion into a small dice, the smaller the better as this is about the chicken not the onion! Finely chop the ginger and the garlic - no one wants a mouth of ginger or garlic so take your time and and make it fine!
Add the onion, garlic and ginger into the bowl with the chicken and add all of the other ingredients. If you want to loosen the peanut butter then add a bit of water to it and mix it up before adding to the chicken.
Now combine all of the ingredients together and pop into the fridge for as long as possible. Today I only had 30 minutes but that is better than nothing! The more time you have leave the marinade the better. You might find the marinade a bit dry, don't worry it will loosen up when it's cooked!
When the chicken has had its fridge time you can start on the stir fry. The key to the stir fry is to have a really hot wok and despite it being a stir fry DON'T STIR IT!
Chop up your veg into similar sized pieces, i like carrots as batons, and long slices of pepper and onion but again each to their own! Finely dice the ginger as you did for the chicken marinade. Heat up the wok and add some oil. I use vegetable oil and wait for it to start smoking.
Add the onions, peppers and carrots and spread out and leave to cook! No need to mix it or push it around just leave it. After a few minutes now you can turn it, add the ginger and the broccoli. Continue to let it cook. Once the veg is nicely cooked and tender (i like a crunch so I don't over cook this bad boy) empty the veg from the wok.
Now heat a second wok (or a frying pan if you don't have a second wok) and wait for it to be toasting hot. Add some oil and once smoking add the chicken. The time for the chicken to cook will depend on the size of your chicken pieces, for me it won't take long! Again leave to cook before turning.
Whilst the chicken is cooking heat up the stir fry wok again, add a drop of oil and the in with the beansprouts. Fry the beansprouts until cooked and then add in the other cooked veg. Add the chilli sauce (if you are not a fan you don't need to add it) and mix well. Follow with the coriander that has been chopped up. Use parsley if you have that in the fridge or even Tarragon! If the chicken needs a bit of liquid to loosen it up add some boiling water a small drop at a time, after dropping in the water give it a good mix to get the consistency you are looking for!
Once the chicken is cooked spoon the stir fry veg into a bowl and add the chicken on top!
I threw a slice of garlic bread into the oven to give a bit of crunch to the dish and bingo there you go!
ENJOY!
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