Friday, October 17, 2008


Last night called for a light quickly prepared supper. I have been eating out quite a bit lately, my husband has been working out of town, which of course means food on the go, so we needed something light but non the less tasty. I had some chicken breasts in the fridge so I decided to go with them. Checked the salad drawer, mixed greens but not much else. I had some basil which I had picked earlier in the day, probably the last of my outdoor herbs for this year, so that could go in with the greens. I hadn't made a hot salad for a while. Now I was on track. A quick look through the pantry, I pulled out Rice Wine vinegar, Thai Fish Sauce, Soy Sauce(low sodium) and I knew with the addition of some garlic and a pinch of sugar I had the makings of a nice marinade. Now thinking Asian salad. The hard part is over and I start to prepare the marinade. While the chicken is bathing in the delicious Asian perfumed concoction I go to work, well I can't really call making a salad work. A red onion thinly sliced, some cherry tomatoes cut in half and I'm almost there. I know that when my husband arrives home it will take hardly anytime before I can put supper on the table. He's home.
Time to stir fry the chicken, it has been marinading for 10 mins. I heat up the wok, add 1 tablespoon peanut oil and when it is hot add the drained chicken, reserving the marinade. It takes about 4-5 mins until the chicken strips are cooked I now pour in the reserved marinade cook for another minute, this will act as a dressing for the salad. Chicken ready, salad prepared. I put the cooked chicken in with the salad, toss it around, put in into the bowls, pour over the marinade and scatter a few chopped peanuts over the top. How easy is this cooking game?
The recipe here is for 4 people

Jacqui's Stir Fried Asian Chicken Concoction:

3 chicken breasts cut into strips

2 tablespoon rice wine vinegar
1 tablespoon Thai fish sauce
1 tablespoon soy sauce
1 clove garlic finely chopped
pinch of sugar
1/4 cup of chicken stock

3-4 cups salad greens
2 tablespoon chopped basil leaves
1/2 small red onion finely sliced
handful cherry tomatoes, halved

Toss all the salad ingredients together before cooking the chicken.


Mix the ingredients together and add the chicken to the marinade for about 10-15mins.
Take chicken from the marinade, reserve the liquid, and stir fry the chicken in hot oil, I like to use peanut oil as I can get it really hot. It will take about 5 mins. Turn heat down to medium and add the reserved marinade, cook for another minute.

Put the chicken in with the salad and toss put onto a plate and pour over the hot marinade. I scattered a few tablespoons of chopped peanuts over the top.

How did it taste. Really good. Could become a regular to our menu. It would be a great dish for me to cook for myself when my husband is out of town and I can't be bothered cooking for one.

So nice to have Robin home and to sit down together and relax with a glass of wine and nice supper. Life is good.

1 comment:

Coby said...

Low GI and low carb too:) I am really into this kind of food. It's naturally healthy rather than try-hard fake healthy. Bet your husband was well-chuffed with this meal!