I highly suggest alternating between chicken thigh chunks and sliced rump steak each week to spice it up! Personally the Steak Stir Fry is my favourite (I love red meat). Both recipes differ slightly so I'll post about that one soon, so be sure to subscribe to the blog to get notified when that comes out.
Chicken Stir Fry
Serves 4
Ingredients:
500g Chicken Thigh, cubed
1 large carrot, either slice into rounds or in diagonal 1 inch ovals
1 pak choy bunch, steams and leaves cut in 1.5 inch slices
1 zucchini, either sliced into rounds or or in diagonal 1 inch ovals
1 red capsicum, long think slices cut halved 1 handful of cashews
1/4 cup Tamari or Soy Sauce
1/4 cup Oyster Sauce
1 tbsp Ginger, fresh and grated
1 tbsp Sesame Oil
2 tbsp Apple Cider Vinegar
Self-Raising Flour (optional) if there is too much liquid at the end
2 cups Rice
Chop chicken thigh in a pan on medium heat with olive oil. Add the Tamari. Place lid on top, occasionally stirring to even out the cooking.
Cut all the vegetables up and once the chicken is mostly cooked, add the Carrots and Capsicum. Also add the Oyster Sauce, Ginger, Sesame Oil and Apple Cider Vinegar. Stir and place on medium heat with the lid on. Leave for 5 minutes.
Next, add the Zucchini and the hardened parts of the Pak Choy and stir. Place the chopped Pak Choy Leaves on top (not stirring in) and place to lid on.
Once the green veggies have gone translucent and the capsicum is no longer hard (another 5-10mins), take off the lid, add the cashews and stir. Turn down to a simmer and leave for 5 minutes.
If the stir fry is too watery, add a sprinkle of flour to thicken up the sauce and stir. Taste to see if it needs any more flavour. If so, add small increments of Oyster Sauce and Apple Cider Vinegar. If not, you're all done!
Cook rice separately. To serve traditionally, fill a small bowl to the brim with rice, patting in firmly and tip upside down onto a large plate. It will look like the image above!
Notes:
Chicken thigh provides a melt-in-the-mouth experience as opposed to chicken breast. Thigh also has more (good) fat.
We use Medium Grain Rice because we love the fluffiness of it! We cook it in a pot--1 cup of rice to 2 cups of water--on a low heat for roughly 10 minutes per cup of rice.
If there is too much liquid in the pan, whilst on a simmer, slowly add in more flour, stir and wait a minute to see it thicken.
I use Pak Choy instead of Buk Choy because I like the compact size of it. You can substitute Buk for Pak if you wish. The texture is a little different.
I stagger the ingredients so that the vegetables are all cooked evenly. For example, if you add the carrots and the zucchini at the same time but wait until the carrots are fully cooked through, the zucchini will fall apart. Alternatively, if you add carrots and zucchini at the same time and cease cooking once the zucchini is cooked, the carrots will be undercooked. It will never be perfect but it's nice to try!
I'd love to know how you find this recipe and if you've ever cooked a stir fry from scratch! Share on your social media or shoot me a message.
Ash xx
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