I love stirfry. It was one of the first meals with vegetables that I learned to cook when I moved out of my mum’s house in university. It was one of the meals that I used to default to when it had been a busy day. There was always a jar of Kantong and rice in the cupboard, always a packet of veggies in the freezer – what else did I need, really?
One of the things I’m discovering as I cook more widely, and from more recipe books, is the wonderful variety of simple sauces I can make for stirfries without having to rely on the store bought, pre-made, full of calories and preservatives and salt, varieties. What a money saver!
This recipe was rather simple, it was just chicken, vegetables and noodles. I was meant to use a different type of noodle but with these noodle dishes, I tend to just use whatever I have left in my cupboard. I find rice noodles to be more slippery than egg noodles, but they still did the job.
For this recipe I used:
- A variety of vegetables – Chinese broccoli, bok choy, celery, capsicum, snowpeas, shallots
- 150g of chicken per person
- Sauce was a mix of ginger, soy sauce, Chinese cooking wine and honey
- Noodles – I used rice noodles when I first made this, but have also made it with rice and soba noodles.
I personally love colourful cooking. If you have a bunch of Asian greens ready for a stirfry, that’s great but throw in a red capsicum! Don’t hold back, add a carrot or two. Happy eating is the best kind of eating, and what makes you happier than seeing a rainbow of fun on your plate?
This Teriyak Chicken Stirfry is tagged as one I will make again and again. Yummo!
Taste: 5/5 | This recipe taken from Michelle Bridges 12 Week Body Transformation