Stir Fry 2.0
Continuing with my “chicken” theme, I got a new stir fry recipe and made it tonight:
Here’s the recipe:
1. Cut four chicken breasts/thighs into half inch strips.
2. Coat in cornflower (should be about 3 tablespoons).
3. Cover with soy sauce (about 2 tablespoons) and leave to marinade in the fridge for 30 minutes.
4. Chop vegetables: courgette, broccoli and carrot.
5. Chop onion long and thin. Spring onions are apparently best, but I used a red onion.
6. Fry onions in a wok without oil.
7. Once the onions start to soften, add the vegetables and cook for about 3 minutes.
8. Empty the wok. Start the jasmine rice.
9. Add oil. Peanut oil is apparently best, but I used olive oil (3 tablespoons).
10. Add the chicken and cook until it starts to brown, at which point add more soy sauce, honey (2 tablespoons), garlic (2 cloves) and a chili. A red birds eye chili was suggested, but I just used generic chili from the supermarket.
11. Allow this to simmer for 5-10 minutes to allow the cornflower to thicken the sauce.
12. When you are ready to serve, add the vegetables back in again, adding 2 tablespoons of coriander, finely chopped snowpeas and some almonds or cashew nuts.
Thanks Careina!
