For nights where a quick dinner is called for, a stir-fry is almost always the answer. The bonus of such a dish is you can throw just about anything in it from the fridge, using up the last of the left overs and the vegetables that aren’t quite as firm as they perhaps could be!
I love this recipe for the very reason it can be prepped, cooked and on the table within half an hour after swim club or footy training. Save even more time by slicing your vegetables the night before or in the morning so they’re primed for action as soon as you’re ready to start!
There’s nothing fancy in this recipe either, it can all generally be found inside your fridge and pantry – just add chicken for a delicious meal. It’s saucy, so my kids love it served with fluffy basmati rice to soak up the sweet flavour, but I think it’s just as delicious with big thick hokkien noodles stirred through it.
500 – 600g skinless chicken breast (2 large breasts), cut into thin 2cm strips
1/4 cup plain flour
1 cup chicken stock
1/4 cup honey
1/4 cup light soy sauce
1/2 tablespoon fresh ginger (peeled and grated)
2 medium garlic cloves, grated
2 tablespoons olive oil
6 cups broccoli florets
300g mushrooms, sliced
3 spring onions (plus one extra for garnishing), sliced
1 red capsicum, sliced
1 green capsicum, sliced
handful bean sprouts
Any other vegetables you desire!
*sesame seeds or cashew nuts to garnish
- If you’re using rice or noodles – get them started now or you’ll be waiting around for them to cook and your stir fry will turn gluggy!
- In a medium bowl, toss chicken breast strips with the flour until evenly coated. Pick out the chicken and set aside on a separate plate, leaving the remaining flour in the bowl to use for the stir-fry sauce.
- To make the sauce, in the bowl with the remaining flour, add the chicken stock, honey, light soy sauce, grated ginger, grated garlic and whisk together until smooth. Set aside.
- Heat a wok or large fry pan on medium heat and add one tablespoon of olive oil. Once oil is hot, add the chicken pieces and try to spread out evenly (can be easier said than done in a wok). Let the chicken sit for a minute or so before stirring, then continue to cook for five minutes or until lightly browned. Remove the chicken from the pan and set aside.
- Add another tablespoon of oil to the same pan and allow to heat back up. Add your vegetables to the pan and stir fry for four to five minutes, or until mushrooms are softened and broccoli is crisp but tender to the bite.
- Stir the sauce again in the bowl and pour it over your hot vegetables in the pan. Bring to a boil over medium heat, stirring constantly. Let it simmer for a couple of minutes and then return your chicken to the pan. Cook for another minute to heat through. Add extra sliced spring onions, a sprinkle of sesame seeds or a handful of cashews (or all three) to garnish and finish off and you’re ready to eat!
A much loved recipe plucked from Natasha’s Kitchen, there’s plenty of room for you to put your personal stamp on it! This recipe serves five comfortably when served with rice.
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