Pak Choi & Pepper Stir fry

A stir fry is a great way to pack in plenty of veg into a tasty and quick dinner. Everyone makes theirs a bit differently and you can tailor it to your tastes, so everyone is happy.  You can follow a the recipe to the letter or use it as the groundwork for your own stir fry ideas.

 

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What:

  • 2 chicken breasts, diced small (the smaller the chunks the quicker they will cook)
  • 2-3 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar/mirin
  • 4 cloves of garlic minced/grated
  • 1 red chilli diced
  • thumb size piece of ginger, peeled and grated
  • 1 teaspoon of peanut butter (optional)
  • 2 pak choi (most packets of these I’ve seen in supermarkets have come in a packet of 2)
  • 1 red pepper
  • Stir fry mixed veg bag
  • 2 spring onions
  • a few handfuls of fresh coriander
  • rice or noodles to serve

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How:

  • Cut the chicken into small chunks, place in a bowl and add the soy sauce, rice wine vinegar, garlic, chilli, ginger, peanut butter and 1 chopped spring onion
  • stir the ingredients thoroughly to coat the chicken and allow to marinade, a few hours is ideal but however long you have to marinade will work just fine

 

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  • As stir fries are a speedy dish, have all veg prepared before you start cooking
  • Pull the individual leaves of pak choi away from the base, the bottom of each leaf can be quite tough so cut this part off.
  • Cut the pepper into long, thin strips
  • Dice the remaining spring onion, discarding the very bottom white part and finely cut the coriander, both to use for a garnish at the end
  • Feel free to use up any veg you have to add
  • Start to cook the chicken in a wok or similar dish, there should be liquid from the marinade in the dish. Cook on a medium to high heat, stirring frequently
  • Once you see the chicken starting to seal and appear white, add the veg and stir through

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  • Add some boiling water as required as you’re cooking if the pan is drying up, add a tiny amount, this will help to make a sauce out of the marinade on the chicken

 

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  • if you need to check the chicken is cooked, cut the biggest piece in half to see that the inside is completely white and piping hot to the touch
  • Have rice or noodles cooked and ready to serve, following packet instructions
  • serve, garnish with spring onion, coriander, nuts if you fancy and a dash of soy sauce

 

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This will make 2 generous portions, can keep in the fridge once cooled for 2 days or in the freezer for up to 3 months

 

if you make this make sure to let me know with #studentfoodbible on instagram or tag me @stufoodbible

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