We are now in full blown winter weather, and if it is one thing i love about winter it is warming dishes that just make you feel good inside. This weekend in my pledge to keep it healthy while still creating something that my husband wouldnt reject, i found a simple stir fry recipe which i adapted to suit. (Original recipe from Asian Perfection – The Hinkler Kitchen)
Green Vegetable and Chicken Stir Fry
Stuff you’ll need
- Broccoli, cut into very small florets
- Bok Choy, washed
- Snow Peas, top and tailed
- Chicken Breast
- Corn Flour
- Onion, chopped
- Ginger, from a jar is ok
- Chili, use paste or blend a chili so that it is pureed
- Soy Sauce
- Oyster Sauce
- Rice Wine
- Peanut Oil
- Toasted sesame seeds
How I did it
Slice the chicken breast and place in a little bag with some cornflour salt & pepper, shake so that all the chicken is coated in the flour. Place some oil (not peanut) in a hot pan and fry chicken in batches making sure that you do not overcook the chicken. Once chicken is fried, remove from the pan and set aside.
Clean out the pan and bring back to maximum heat. Add about 2 tablespoons of the peanut oil plus the chopped onion, ginger & chili and stir fry for a minute. Add the broccoli and stir fry for about 2 or 3 minutes making sure they are coated with the oil, ginger & chili, while stir frying (dont let it burn) mix in a side dish about 2 tablespoons of soy sauce & oyster s
auce plus 1 -2 tablespoons of rice wine (depends how strong you like the rice wine flavor). When the Broccoli is mostly cooked add the chicken back into the fry pan with the snow peas, stir fry for a minute then add the sauce, let bubble and thicken for a minute then add the bok choy. Stir fry for another minute.
Then sprinkle with sesame seeds and serve… nomnomnom!
