Well now that my TV chef deal will be coming along any moment now, I decided to tackle REAL cooking. Because as it was pointed out previously, assembling bruschetta and peanut butter slice is not really cooking. So thanks to Mamamia reader Liz who shared her delicious stir-fry recipe, you can watch me wielding large knives and cooking on a real stove.
Chilli Ginger Chicken Stir-Fry (serves 2)
I can do this recipe in 10 mins if I’m on a good day or starving. Best bit about it is very little washing up. 1 knife, 1 chopping board, 1 fry-pan, 2 bowls, cutlery.
– 3cm ginger
– 1 medium chilli (leave seeds in if you like the burn)
– 2 cloves of garlic
– 2T sesame oil (good flavor but not v. healthy) OR 2T olive oil (less good flavour but very healthy, I usually use a combo)
– 1T soy sauce (a big splash)
– 1T oyster sauce (if you like it, just a big dollop)
– 200g chicken thighs
– Handful beans (green beans and/or snow peas)
– Half a red capsicum
– 2 serves dry egg noodles
- Chop up vegies and finely slice chilli. Put veges aside in 1 bowl. Fill and turn on kettle.
- Chop up chicken into 2 cm (-ish) chunks.
- When kettle is boiled, put noodles in a second bowl and cover with boiling water.
- Grate ginger and garlic into a frypan, add finely sliced chilli. Add Oils. Heat on medium until they start to sizzle, stir gently.
- Add chicken to fry pan, cook until lightly browning
- Add vegies to pan (I usually add a splash of water here)
- When the beans look bright green and the capsicum is softening, add noodles, soy sauce and/or oyster sauce. Toss it together to flavor and heat noodles.
- Serve in the vegie and noodle bowls used earlier.
If you have some ideas about what you would like to see me cook next, leave a recipe in the comments below this post. Vote for the recipe you’d most like me to cook next time and I will make my next video of the recipe with the most votes (thumbs up). Won’t that be fun?