Since I have been blogging I have come across a lot of queries for dishes that I consider run of the mill. Chicken stir fry is one of them. If I had not seen a query for one, I would never have through to write down what goes into my stir fry. The dish will change a bit depending on my mood, what is in my fridge and what my taste buds are calling for. However, when I decided to write down a recipe for a stir fry I bought the ingredients I would most likely use time and time again. To me, chicken is the easiest protein to stir fry. There is very little risk of it being dry, under cooked or even over cooked. It is easy to slice and takes on robust flavours well. It is also an ingredient easily available, no matter where you live. There are no fancy tricks to getting a stir fry right. You need a wok preferably as it conducts heat better. Luckily for me I have a serious gas burner as this works best when stir frying. But, an ordinary large frying pan and an electric hob will work just as well. You need an oil that does not have a low smoke point – olive oil is not good for stir frying and peanut or ground nut oil is best. You need to cut the vegetables uniformly and add them to the wok in the order they need to cook in – the ones that take the longest get added first. Use my stir fry recipe as a guideline to get you started if you have never made a stir fry before, or use it as inspiration for your next stir fry meal if this is something you cook often.
do you enjoy stir frying?
- Rub the cornflour into the chicken
- Mix together the soy, lime zest, sambal oelek and galangal
- Coat the chicken pieces and leave to stand for an hour
- Remove from the marinade
- Heat the oil in a wok and brown the chicken
- Add the pak choi and allow to wilt
- Add the carrots and the lime juice
- Serve on a bed of raw cauliflower ‘rice’
- Garnish with coriander and serve
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