Have you tried a chicken stir fry recipe yet? If you haven’t bought one yet, make sure you get a good carbon steel wok, and please keep away from those aluminum or Teflon coated woks. The Asian way of cooking is excellent in terms of flavor, health promoting and being quick to serve. This suits me fine as I don’t have a lot of time in the kitchen with four hungry kids to feed!
Here is a dish I make regularly at home, and there are literally countless variations on the following recipe. It is really up to you what ingredients you use, but I prefer to use chicken and really fresh vegetables and shun frozen vegetables. Our favourite rice to serve with this dish is jasmine rice from Thailand. It is fragrant, soft and moist and accompanies this dish perfectly. Serve with a nice tamari or chili sauce, and really nice to top with either roasted cashew nuts (only a few) or gomashio.
- 500 gr meat of choice (chicken, pork, beef, etc). I like to use chicken for this dish.
- 6 cloves of garlic, peeled and finely sliced
- 1 medium onion, halved and then cut in fine slices
- 1 medium carrot, halved and cut in fine strips
- 2 spring onions – cut into 10 – 12 ml lengths
- 1 small bok choy or other Asian green
- 1 Tablespoon cashew nuts (lightly roasted previously)
- 2 Tablespoons sesame oil
- Some Tamari or soy sauce or sweet chili sauce
- Place the oil in the seasoned wok and get it HOT
- Add the meat and spread it out over the wok, don’t stir it too much
- When cooked, add the onion & carrot and cook 2 minutes
- Add the bok choy, spring onion and garlic and cook 2 – 3 minutes
- Add the sauce to taste
- Top with roasted cashews
- Serve on Thai jasmine rice