Chicken and Spring Onion Stir-fry
So after having a large period of time where I was busy and thus wasn't in the frame of mind to start trying any new recipes (instead just I was relying on this blog as a bank of tried and true recipes- which has been great too) I discovered that I could download Coles recipe magazine on my ipad FOR FREE! So I now have some new incentive and inspiration to start trying new recipes again for the blog! This is the first of I am sure many Coles recipes I will try. This recipe is quick, tasty and healthy- packed full of green vegies. And Asian food is something I love but have never really cooked a lot of so it's always good get some practice with cooking Asian flavours and ingredients.
Time Taken: Under 30 mins, depending on how quickly you chop (the chopping takes the longest!)
3 year old friendly? (yes Mr 2 is now Mr 3! Although he seems to be getting fussier with food in his old age): Couldn't get him to try this one- too much green I think! Anticipating this I used some of the chicken to make home-made chicken nuggets (just egged them, crumbed them with a mix of breadcrumbs and parmesan, and shallow fried).
INGREDIENTS
2 tbsp vegetable oil
1 tsp wholegrain mustard
500g chicken tenderloins (I cut these into bite sized pieces, but the recipe doesn't say to do this).
1 bunch spring onions, cut into 8cm lengths
150g snow peas, trimmed
1 bunch pak choy, ends trimmed, halved crossways
1 bunch buk choy, ends trimmed, halved crossways
1 tbsp grated ginger
3 garlic cloves, sliced
1 long green chilli, sliced (I left this out- we don't like it hot!)
juice of 1 lime
1/4 cup honey
1 tsp sesame seeds
1/4 tsp chilli flakes (I left these out also)
METHOD
Combine oil and mustard in a large bowl. Add chicken and toss to coat. Heat a wok or large frying pan over high heat. Stir fry chicken for 5-7 minutes until golden and cooked through. Remove from wok.
Add spring onions and snow peas and cook for 1-2 mins, until just tender. Add pak choy, buk choy, ginger, garlic and chilli (if using). Stir-fry for 30 secs, until fragrant and leaves wilt. Return chicken to wok with lime juice and honey. Stir to combine and stir-fry for 30 secs.
Scatter with sesame seeds and chilli flakes (if using) and serve.
I served this dish with some steamed white rice.
