Students who attend Delicious! classes will regularly hear me talk of the importance of contrasting colour, flavour and texture in your cooking as it's these contrasts that add impact to even the most humble meal. I often say that what you put into a dish is what you get out - empty a packet of brown onion soup over a pack of chicken pieces and you can hardly expect it to taste of anything but chicken and brown onion soup - and this fresh 'n flavoursome chicken stir-fry is a perfect example of this.
Whip up this Delicious! meal for the family or even dinner guests and take note of how the bright colours and differing textures add interest to the plate. This dish is low in fat, packed full of goodness and super-quick to prepare making it a winter winner in every way.
NUTTY CHICKEN 'N VEGETABLE STIR-FRY
500 g chicken breast fillets
3 tablespoons Kiddush wine
2 tablespoons Soya sauce
2 teaspoons peeled, grated ginger
1 teaspoon crushed garlic
3 tablespoons sunflower/Canola oil
1 red pepper, cut in cubes
1 punnet brown mushrooms, sliced
3 carrots, peeled and cut in matchsticks
1 bunch green onions, chopped
2 celery sticks, chopped
Pinch of salt
1 cup chicken stock
2 tablespoons cornflour
Toasted, flaked almond to garnish
Brown/white rice to serve
1: Slice chicken in thin strips and place in bowl together with the Kiddush wine, half the Soya sauce and the ginger and garlic and leave to marinate for an hour if possible.
2: Heat half the sunflower oil in a wok or frying pan and stir-fry the chicken strips over medium heat till cooked and white inside then remove from pan.
3: Add remaining oil and stir-fry vegetables till just soft then season lightly with salt.
4: Return chicken to the pan, stir cornflour and remaining Soya into the stock and then pour this mixture into the pan.
5: Stir till the sauce thickens then serve with brown or white rice garnished with toasted almonds
COOK'S NOTES: If you don't have a full hour to allow chicken to marinate then set aside for just 10 minutes. Always remember that Soya and ginger are natural partners. Use fresh ginger which is easy to peel and grate.