Monday, 19 December 2011

Ginger & Garlic Chicken Stir Fry

I love a great stir fry and this one is tasty, quick and so good for you!  Garlic and ginger both have a long history in herbal remedies - but I also just love them for their pure goodness in flavour, the taste when combined is amazing.  The garlic and the carrots in this recipe have come from the garden - and if anyone has tips on growing straight carrots please share as it's a little difficult to peel our home grown carrots!  

Serves 2

What you will need

1 chicken breast (roughly diced)
3 cloves of garlic (crushed)
3 cm ginger (finely grated)
1 tsp sesame oil
1 capsicum (finely sliced)
2 carrots (finely sliced)
1/2 red onion (finely sliced)
2 bok choy (broken from the stem)

  • Add the oil, garlic and ginger to a hot wok and stir for 1 minute until it's fragrant - but be careful not to burn the garlic
  • add the diced chicken and brown and keep tossing for a few minutes until the chicken is cooked through
  • add the capsicum, carrot and red onion and toss for 1-2 minutes
  • last but not least in goes the bok choy for just enough time that you can see the green change colour (to a deeper green) to know that's its cooked
  • serve and enjoy! 
Super easy, super healthy and super quick!  There is no reason for takeaway when you can cook this meal in around 10 minutes from chopping block to table.

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