Stir Fry is a general term that covers such a broad range of dishes, but is most commonly associated with Chinese cuisine. With minimal preparation time and just a few flavorings, one can produce something very professional and impressive. It is perhaps one of the first meals that is taught in cookery classes, and particularly popular among university students because of the low-prep time and sheer ease of making it.
Today I'd like to introduce you to my two favorite chicken stir-fry recipes. Lads hint: These are great to cook on a first at-home date, and the ladies will be well impressed with your manly kitchen abilities.
Chicken With Black Bean Sauce:
This is to serve 2, perfect for a date! Accompany with a simple semi-dry white wine.
- 200g Broccoli
- 1 tbsp vegetable oil
- 2 tbsp unsalted Cashew Nuts
- 2 chicken breast fillets
- 1/2" root ginger
- 1 clove garlic
- 2 spring onions
- 2 tbsp Chinese rice wine
- 3 tbsp black bean suace
- Salt and pepper to taste
Preparation:
Get your ingredients ready - Slice the chicken into bite size strips. Peel and grate the ginger, as well as slicing the spring onions, and crushing the garlic. Remember to wash the broccoli too, and trimming off a little of each spear.
In a large wok, begin by fry the cashew nuts until golden - about a minute. Remove them and set aside.
Add the chicken, and stir fry for about 5 minutes and lightly golden on all sides. Add the broccoli with 3 tablespoons of water, cover and cook for a further 3 minutes.
Remove the lid, then add the ginger, garlic, and spring onions, and fry for another 1 minute. Finally, add the wine, black bean sauce and cashews. Serve immediately over a bed of plain rice, or noodles.
Classic Chow Mein:
Don't settle for Chinese take-out rubbish when you can make a more delicious and healthy one yourself! The Chow Mein is a favorite of many, myself included. Some people can't stand Broccoli, so try the Chow Mein if the Black Bean stir fry recipe above isn't to your liking. To serve 2, you will need:
- 140g egg noodles
- 1 tbsp vegetable oil
- 1 chicken breast
- 1 tea spoon fresh ginger
- 2 cloves garlic
- 1 red peppers
- 100g bean sprouts
- 25g shiitake mushrooms
- 1 Spring oninon
- 1 sachet of chow mein sauce
- Dark Soy Sauce
Preparation:
Slice the peppers and spring onions quite finely, the mushrooms a little larger. Peel, and finely chop the ginger and crush the garlic. Again, cut the chicken into nice bite-size slices.
The noodles should be cooked according to the package. Pro tip: Don't overcook them, they need to retain some hardness. Drain then set them aside.
In a large wok, heat the oil. Start by frying the ginger and garlic until you have a lovely aroma released. Add the chicken, peppers, mushrooms and spring onion next, for about 2 minutes or until the chicken looks done.
Finally, throw in the chow mein sauce and cook thoroughly. Taste, and add soy sauce as appropriate. Serve immediately.
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