The Recipe Room

I recommend using chicken thighs for my chicken stir-fry as this part of the fowl is generally tenderer than the breast.  Stir-frys are renowned for being speedy to cook and healthy to eat.  As long as the vegetables are piping hot throughout, they taste great when they hold on to some of their crunch!  Sesame oil adds a subtle nuttiness, and ginger gives a little zing to this recipe.

In this recipe, I recommend ginger and cashew nuts. However, there are a million flavour combinations. Another particular favourite of mine is a honey and garlic chicken stir-fry.

Ginger was first cultivated in South Asia.  It is used as a delicacy, a medicine and a spice, and is from the same plant family as cardamon, turmeric and galangal.  Cashew nuts are a good source of protein and iron, amongst other nutrients.

Ingredients:

• 1 tbsp extra virgin olive oil
• 1 tbsp sesame oil
• 4 chicken thighs, chopped
• 2-3 garlic cloves, peeled and finely sliced
• 1 yellow bell pepper, seeds removed and cut into thin slices
• 1 tsp fresh ginger, peeled and chopped
• 2-3 tbsp soy sauce
• ½ pack of beansprouts
• 200 ml chicken stock
• Handful of cashew nuts, whole

Steps:

1. Heat the oils on a high heat, in a wok if you have one, or in a large frying pan if not, and cook the chicken with the garlic until both are golden brown all over – around 5 to 7 minutes depending on the thickness of your chicken.
2. Throw in the yellow pepper and the ginger, and continue to fry for a few more minutes.
3. Splash in the soy sauce, add the beansprouts and the chicken stock, and keep stir-frying over a medium to high heat for another 3-4 minutes.
4. Once you are sure that the chicken is thoroughly cooked and that the vegetables are piping hot throughout, sprinkle in the cashew nuts, cook for another minute then remove from the heat.
5. Serve alongside rice or noodles.

Duration: Less than 30 minutes to prepare, 15 minutes to cook

Recipe for: 2 people

Note: Remember that small children can have trouble swallowing nuts. When making this dish for them, cut the cashews into small pieces.

Tags: bean sprouts, beansprouts, cashew nuts, chicken, chicken dish, Chicken Stir-Fry with Ginger and Cashew Nuts, chicken stock, garlic, ginger, iron, main courses, olive oil, peppers, protein, sesame oil, soy sauce, yellow peppers

This entry was posted on Wednesday, 28 March, 2012 at 12:45 pm by Charlie Locke and is filed under Less than 1 hour, Main Courses, Meal for 2 people. You can follow any responses to this entry through the feed RSS 2.0. You can leave a comment, or make a trackback from your own blog.