Simple quick and easy family dinner, stir fry shaoxing ginger and spring onion chicken with peppers, onions, bean sprouts, kale and fresh jalapeños. Really quick from fridge to table, swap out or add in your favourite vegetables, if you can plan ahead then marinate the chicken in advance for more depth of flavour all the better. Serve with bowls of fragrant rice and a side of sweet chilli dipping sauce.
This recipe is so versatile you can swap out the meat for more vegetables or a different meats or fish. Don’t want rice swap for egg noodles or extra stir fry vegetables.
Prep time 15 minutes / Cooking time 5 minutes
Ingredients
(serves 2)
Stir Fry
300g chicken thighs skin & bone off finely sliced
1 tbsp coconut oil
2 tbsp fresh ginger sliced
1 fresh jalapeño sliced
4 stems of kale shredded
1 carrot julienned
1 leek julienned
1/4 red cabbage finely sliced
1/4 white cabbage finely sliced
100g fresh bean sprouts
1/2 red pepper sliced
1/2 green pepper sliced
1 onion finely sliced
2 tbsp toasted sesame seeds
2 spring onions finely sliced
1 small bunch fresh chopped coriander
Marinade
75ml soy sauce or coconut aminos
50ml shaoxing wine
1tbsp mirin
1 tsp brown rice wine vinegar
1/2 tsp wasabi paste
1/2 tsp sesame oil x 2
1 tbsp grated ginger
1/2 tsp fresh grated turmeric
1 clove garlic grated
3 spring onions bashed to a paste
Accompaniments
1 cup uncooked rice or 2 portions noodles
Soy sauce
Wasabi paste
Sweet chilli sauce
In a pester and mortar bash the spring onions, garlic, ginger, turmeric and wasabi to a paste, add the rest of the marinade ingredients, mix together and pour over the chicken, leave to marinade in the fridge for half an hour or over night if you want to get ahead. The longer the marinade the deeper the flavours.
Rice or Noodles
15 minutes cooking time
Get this cooking before you start the stir fry.
To cook perfect fluffy rice, take one cup of uncooked rice and two cups of water bring to a gentle simmer, pop the lid on set your timer for 10 minutes then Do Not Lift The Lid at all during the cooking time and resting time. As soon as the timer rings take the saucepan off the head and leave to one side to finish cooking the rice under its own steam for a further 5 minutes, then your rice is ready to serve. If your having noodles then bring a pan of water to a simmer drop the noodles in and cook for around 2 minutes, drain, run under cold water then drizzle over a little sesame oil and reserve to one side.
Stir fry
7 minutes cooking time
Heat your wok on a high heat, add the coconut oil and the marinated chicken with all the marinade, stir fry for a couple of minutes until the chicken is just cooked, remove to a bowl and keep to one side, now add in all the stir fry vegetables except the bean sprouts and stir fry for a couple of minutes, add the bean sprouts, noodles if using and the reserved chicken and resting juices, toss through, stir in the 2nd half teaspoon of sesame oil, sprinkle over the toasted sesame seeds, fresh coriander and spring onions and serve. I like to have extra soy, wasabi and sweet chilli sauce on the side.
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