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Best Stir Fry.

Published Friday, 15 January, 2010 by MIchael Lofthouse

Impressive, Simple, Quick and Easy.

56%

Ingredients

  • USE AS MUCH OR AS LITTLE OF EACH INGREADIENT AS YOU LIKE
  • Cooking Oil - I use sunflower as olive oil is to good to fry with and to strong a flavour.
  • Garlic Puree
  • Ginger Puree
  • (Or fresh in you can be bothered mincing and chopping)
  • Chicken Breast - Cut into strips or peices.
  • Spring Onions - Rings
  • Green and Red Chilis - Thin Rings
  • Green, Red, Yellow/Orange peppers - Strips
  • Baby Corn on Cobs
  • Mange Tout
  • Bean Sprouts
  • Soy Sauce
  • Your Fave Thai Green Paste/Sauce
  • Corrinander
  • Rice.

Method

Rice - Boil your rice at the same time so you can add as soon as you have finished cooking your meat and veg stir fry.

Stir Fry - KEEP AT CONSTANT LOW - MEDIUM HEAT THROUGHOUT COOKING.

Take a Wok

Add a bit of oil

Add 1 spoon each of garlic and ginger puree - Fry for 30 secs.

Add Chicken Breast Strips or Peices - Fry till they are white and dont look raw on the outside.

Add White ends of Spring Onions(Save your green ends for later though) - Fry for 2 Mins

Add Green and Red Chili Rings - Fry for 2 Mins

Add Green, Red & Yellow/Orange pepper strips - Fry for 3 Mins

Add Baby Corn - Fry for 4 Mins

Add Mange Tout - Fry for 3 Mins

Add Bean Sprouts - Fry for 2 Mins

Add few glugs of Soy Sauce - Fry for 1 min

Add your fave thai green paste/sauce fry for 2 - 3 mins.

Meanwhile, drain your rice of excess water and add to the wok, stir rice and meat/veg together and add a some corrinader. Stif corriander in and finally add your saved green ends of spring onions.

Preperation time - 10 Mins

Cooking Time - 25 Mins

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  • Ideal for summer, but equally delicious in Fall.

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