3 ways for chicken stir-fry

 


Use the basic chicken stir-fry recipe then add one of the 3 different flavourings for 3 meal variations.

Basic chicken stir-fry:

To serve 4 - Cut 4 chicken breasts into 1.5 inch long strips. Finely chop or crush 2 garlic cloves. Peel 0.5 inch fresh ginger & cut into matchstick size. Trim a bunch of spring onions & thickly slice on the diagonal.

Heat 2tbsp oil in a wok over high heat until almost smoking. Add ginger & garlic & stir-fry 1 min. Add chicken & stir-fry 5 mins until browned. Add spring onions & stir-fry 1 min.

Choose one of the following flavourings to complete the stir-fry:

Chinese Chicken sweet & sour stir-fry:

Mix together 3tbsp soy sauce, 1 tbsp sherry, 2tbsp tomato puree, 2tbsp rice vinegar & pinch of sugar, keep aside.

Add following to wok at spring onions stage of basic stir-fry -

drain water from 225g can of water chestnuts & cut in halves. 2 carrots peeled & cut into matchsticks. Continue to stir-fry 1 min.

Add soy sauce mixture & stir-fry 30 seconds. Serve garnished with shredded spring onions.

Chicken & Coconut stir-fry:

Add 400ml can coconut milk just after stir-frying the chicken, bring to the boil & simmer 1 min.

Add following to wok at spring onions stage of basic stir-fry. Finely shreddred 1 stem lemongrass & 100g peanuts stir-frying for 1 min. Stir in 4tbsp oyster sauce, 2tbsp fresh coriander & pinch of salt. Garnish with lime wedges & 1 tbsp fresh coriander to serve.

Chicken & fresh herb stir-fry:

Mix 1tbsp sesame oil, 2tbsp fish sauce or soy sauce, 2tbsp sherry & 3tbsp chopped fresh mint & 3tbsp coriander.

Stir it into stir-fry at spring onions stage along with 225g beansprouts for 3 mins. Arrange a few whole large iceberg lettuce leaves on plates & spoon stir-fry on them. Garnish with 1tbsp chopped fresh mint & 1tbsp coriander & cucumber slices.