A quick, easy stir fry, with tangy bold flavours. It’s super healthy, super easy, and it’s on the table in half an hour. Toss it together with whatever vegetables you have on hand.
Happy New Year little bloggie!
Cross my heart, I’ll put some more food in you this year.
I’ve only just rediscovered the joy of a fat cookbook on my shelf: The Complete Book of Modern Asian, courtesy of the Women’s Weekly. Because it turns out the Woman’s Weekly actually has a good recipe or too tucked between the royal baby and 100 weightloss tips for the new year. I bought this book a few years ago, five hundred pages of well-photographed Chinese, Vietnamese, Thai, Malaysian and Japanese dishes. There’s quite a few duck dishes – which aren’t financially viable for me, but there’s an equal measure of cheap-n-easy recipes, like this one. I adapted it slightly, based on what I had on hand – which I personally think make it better. Not to toot my own horn or anything.
I had an awesome new years at Tom’s place on Great Barrier, burning under the summer sun. It was relaxed and easy, with late nights and late mornings. I’ve written about his place on here before, so I wont repost the photos, but it’s pretty cool. Second only to our place at Taupo, which we’ll be heading down to in a week or so.
Ahh, I love summer.
Anyway, make this on an uninspiring thursday night. It’ll spice it up just the right amount. I’ve put measurements here, but you can easily do it by eye (1 tsp is a small glug, one 1tbs is a big glug) and it’ll come out fine.
Chengdu Chicken – Serves 4
Prep time: 20 mins Cook time: 15 mins
- 800g chicken breast fillets, chopped coarsely
- 2 tbs soy sauce
- 2 tbs Chinese cooking wine or Mirin
- 1 tsp sesame oil
- 3 tbs peanut oil
- Two big handfuls each chopped cabbage and spinach
- 2 cloves garlic, finely chopped
- 2cm piece of ginger, finely chopped
- 1/2 onion, cut into thin half moons
- 1 tbs rice vinegar
- 1 tsp honey
- 2 tbs grated finely orange rind
- 2 tbs sambal oelek
- a few sesame seeds, to sprinkle
Combine chicken, half of the soy, half of the wine and half of the sesame oil in a large bowl. Cover and marinate for as long as you have.
Heat 1 tbs of peanut oil in a frypan or wok; stir fry spinach until just starting to wilt, chuck in the cabbage for 30 seconds or so, then remove the whole lot and cover to keep warm.
Heat half of the remaining peanut oil in the pan, stir fry chicken in batches, until browned.
Heat the remaining peanut oil, stir fry garlic, ginger and onion until the onion has just softened. Chuck the chicken back in with the remaining soy, wine and sesame oil, as well as the vinegar, honey, orange rind and sambal; stir fry until the chicken is cooked through.
Serve over the spinach and cabbage, with some sesame seeds sprinkled on top. You could have this with yellow or udon noodles, or basmati rice, like I did. Or just as is, if you’re looking for less dishes.