Chicken vegetable stir fry
Stir fries are some of those easy “left over” dishes that can be made of whatever you have in the fridge…sort of. Of course it depends on what you have in the fridge but stir fries are pretty versatile and easy to cook.
In this one I used:
Ingredients
Peeled and left over chicken from a roasted chicken…about 250 grams
4 stalks of celery
4 carrots
1 red capsicum
1 yellow capsicum
150 g snow peas
2 cloves of finely diced/chopped garlic
a few slices of fresh ginger, finely chopped
1 tbsp coconut oil
1 tbsp sesame oil
1 tbsp sesame seeds (for topping)
a sprinkle of chili flakes if you would like to give it an extra kick
salt and pepper
…but really – you can use whatever you have, – brocolli, cauliflower, asparges, baby corn etc.
Method:
Peel your chicken and cut what ever pieces you have into smaller pieces.
Slice your carrots diagonally fairly thinly (2-3 mm. thick). Slice the celery diagonally keeping them fairly thick (2 cm thick). Slice the capsicum length wise at about 5 mm thick. Keep you snow peas whole. Finely chop your garlic and ginger.
If you have a wok – use this. Otherwise a frying pan is fine. Add 1/2 of the coconut oil and heat it up for a minute or two. Add your garlic and ginger and fry for a few minutes. Add the chicken and frý this a long for another 5 minutes. Remove the garlic, ginger and chicken while frying the vegetables.
Add a bit more coconut oil to the frying pan and fry the vegetables – all together. (This explains why I cut and slice the vegetables in different sizes. Thickly sliced carrots would need longer cooking than your celery and capsicum.) Fry the vegetables for about 5-8 minutes. I like them crunchy – so I would not overdo it. I usually look at the celery as a guideline. As soon as they turn “see through” in color – they have had enough for my taste.
Add the chicken, garlic and ginger to the vegetables. Add the sesame oil salt and pepper and mix well. Turn on to a dish and sprinkle with sesame seeds and chili if you like.
Serve with rice! Yum!