With the kids both going back to uni this week I wanted to give them a few more quick and cheap recipes to get them through this term. Most of them will be in my book ‘A LITTLE MORE THAN POT NOODLE’ which I hope will be coming out soon (we shall see). The chicken stir fry is ideal as you can easily adapt it to whatever you have got left over in the fridge and it is very quick and cheap to make. The kids have been trying out a new recipe each week so each recipe gets well tested!
Serves 4
8 boned skinned chicken thighs sliced
2 cloves garlic crushed
1 red chilli deseeded and chopped
2-3 carrots peeled and finely sliced
2 red peppers seeds removed and sliced
4 spring onions sliced
3 pack choi chopped
2tbs black bean sauce
1tbs black or white sesame seeds
In a wok heat a tablespoon of sun flower oil and fry the chicken thighs for 1 minute. Then add the carrots and peppers. Fry for another 2 minutes then add the garlic and chilli cook for another minute and add the pak choi and onions.
Toss everything together and cook for another couple of minutes till the pak choi begins to wilt. Add the black bean sauce, toss and cook for another 30 seconds to 1 minute till the sauce is hot and well mixed. Sprinkle over the sesame seeds and serve immediately.
For a more substantial dish add some cooked noodles.
You can use prawns, beef, lamb or chicken and any left over veg you have in the fridge!
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