Monday, 30 July 2012

Quick Chinese Chicken and Vegetables

Good Chinese food is fresh and does not contain a lot of preservatives and mono sodium glutamate which you find in cheap take-way restaurants. Here is a quick dish that is tasty and extremely healthy. The main thing about this dish, is that it is quick frying in minimum oil, while not letting anything go brown. Everything should retain natural colour, except the chicken which should be white and opaque, NOT translucent or brown.

Quick Tasty Chinese Chicken and Vegetables - for 2

2 boneless chicken breasts, cut into half inch cubes
1 large onion - chopped
3 large cloves garlic - chopped
2 sticks celery - chopped
1 handful dwarf green beans (or any kind of string beans) - in 2 or 3 inch pieces
one third of a head of broccoli - cut carefully in small florets
2 medium tomatoes - quartered (optional)
2 spring onions chopped in 1 inch pieces (optional)
Half a large green sweet pepper, cut lenthways
1 large carrot (optional) - cut in 2 inch sticks (not shown above)
half tsp sea salt
2 table spoons soy sauce
2 teaspoons sesame oil
half table spoon vegetable oil


-  Season chicken with salt and leave for a few minutes
- heat a heavy bottomed frying pan or a wok on a medium to high heat
- pour in the vegetable oil and heat till almost smoking but not burning
- add onions and soften till slightly brownish
- add chicken cubes, stir and fry till it turns opaque but not brown (about 5 minutes) Lower heat if necessary.
- add garlic, stir and fry for 1 minute
- add carrots, stir for 2 minutes.
- add celery,broccoli and spring onions and cook for 2 minutes
- add rest of vegetables and stir.
- Add soy sauce and sesame oil, and stir for the next 4 or 5 minutes
OR, cover pan, and lower heat if you have doubled or tripled ingredients.
- switch off heat when chicken is cooked but vegetables are not limp.

Serve with noodles or rice.

Later this week I will give you a lovely quick recipe for Herby Chinese Noodles.

Let me know how you get on!

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