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:
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!
Post a Comment