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!



Ever wondered what Sunday church would look like if it was an NBA game? Nah, me neither… 😉

