One of the most versatile dishes you can make has to be the magnificent Stir Fry. You can use any meat you have available, throw in what ever Vegetables are in season and get creative with the Sauce. I have used everything from Fillet Steak to Chicken Thighs, pretty much every Vegetable under the sun and everything from Asian to Mexican inspired Fusions. A Stir Fry is one of the healthiest dishes you can make if you are on a Calorie/Fat/Carb controlled diet. You can pack it full of Veggies and good Proteins to keep the munchies at bay while also not feeling guilty. You can serve your Stir Fry with Brown Rice, Sweet Potatoes or yummy noodles. I love to serve mine with super fine noodles.
The Sauce I use for this Stir Fry uses a lot of my favourite ingredients.Red Chili, Lime Juice, Garlic Ginger, Sesame Oil, Soy Sauce, Rice Wine Vinegar, Chicken Stock and Paprika. It's important to get the right mixture between Hot and Sour for this dish to work. The kick of heat comes from the Red Chili, Ginger and Paprika, these ingredients give three different types of heat, the Red Chili gives you a heat that goes deep and lingers the ginger is more of a shallow heat with a zingy finish. The sour edge is delivered by the Lime Juice and White Wine Vinegar. The Chicken Stock ties all these big punchy flavours together.
Ingredients:
(Serves 4)
For the Stirfry:
- 4 Chicken Fillets
- 1/2 Red Pepper
- 1 Medium Onion
- 12 Button Mushrooms
- 4 Spring Onions
- 20 Mange Tout
- 12 Florets Broccoli
- 150g Sweetcorn
- 20g Cashew Nuts
- 200g Fine Noodles
For The Sauce:
- 1 Red Chili,
- Juice of 1 Lime
- 3 Garlic Cloves
- Teaspoon Minced Ginger
- 2 Tablespoons Seasme Oil
- 3 Tablespoons Soy Sauce
- 3 Tablespoons Rice Wine Vinegar
- 2 Teaspoon Paprika
- 200mls Chicken Stock
Instructions:
1. Wash all your Vegetables and set aside.
2. Rinse and pat dry the Chicken Fillets.
3. Slice the Chicken into fine strips. Try keep the slices to be the same size so they cook at the same time.
4. Finely Slice the Onions and Red Pepper. Cut the florets of Broccoli into bite size pieces. I like to keep the Mange Tout and Button Mushrooms whole for an extra crunch.
5. Drizzle a little Sesame Oil into a hot Wok or Frying Pan, add in the Chicken and fry for 5-7 minutes. Place the Noodles into a pan of Boiling Water.
6. Add in the Crushed Garlic Cloves, Ginger and Chili. Then add in the finely sliced Onion and Red Pepper and Stir so everything gets exposed to the heat.
7. Add in the Mange Tout and Button Mushrooms. Stir the Noodles to ensure they don't stick together.
8. Add in the Broccoli and Sweetcorn and stir through.
9. Add in the remainder of the Sesame Oil. Soy Sauce, Rice Wine Vinegar, Lime Juice, Chicken Stock and Paprika and stir through.
10. Add in the Noodles and mix through so that all of the Noodles get coated with the Sauce and gets laced around the Chicken and Vegetables.
11. Serve up a portion of your Stir Fry onto a large Serving Plate. Sprinkle with some finely chopped Spring Onion, Red Chili and Cashew Nuts.
"Wok and Roll"
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