80 years later and it couldn’t be truer. My hats off to you, Ms Woolf.
As the Instagram caption states, this is pretty much the first time I’ve taken a picture of what I eat. It’s one of my favourite recipes because it’s healthy and delicious, and today I’m about to bestow my secrets upon you. You’re welcome.
Now, this recipe is actually based off of this one on BBC Good Food but with some alterations. Grab your apron and fire extinguisher. We’re keeping calm and cooking on.
Chicken & Vegetable Stir-Fry
- Frozen vegetables, whatever rocks your taste buds.
- Cooked chicken breast strips. You can usually find a frozen pack in your local store. They would look like this.
- 15-20g ginger, cut into shreds
- 2-4 garlic cloves, cut into shreds. Add more if you die by garlic.
- 2-3 Spring onions, or however many you’d like.
- Half a lemon/lemon juice
- Olive oil or organic cooking coconut oil
- Salt and pepper
- 4 tbsp vegetable water
- 1 tsp mild chilli powder
- 1 tbsp reduced-salt soy sauce
- 1 tbsp honey, because honey is the secret ingredient to everything chicken.
1. Boil your vegetables with water but DO NOT throw away the water yet. (I always kept making that mistake the first time!).
2. Heat the coconut/olive oil in a non-stick wok and stir-fry the ginger, garlic and spring onions until golden brown.
3. Add the mild chilli powder and stir briefly, then add the chicken strips and stir for a few more minutes until it looks like a nice, golden brown.
4. Drain your vegetables and reserve the water. Tip them into your wok with the 1 tbsp of soy and honey, 4 tbsp of vegetable water, some salt (not that much) and pepper. Then squeeze half or a full lemon into your stir-fry. Cook until heated through.
5. Voila! Enjoy it with some brown rice.
Let me know what you guys think and feel free to share your own alterations. I’d be happy try them.
Till next time,
Sahar is in progress.