Friday, February 7, 2014

Recipe: Chicken, Mushroom and Spring onion Stir fry

I love Chinese food soooo much! As well as being an utter soy sauce junkie, I love cooking with my wok- after my time working at Wagamamas, I got really used to cooking food quickly, at high temperatures, which is important when you are cooking with Asian food. This dish has got quite a lot of sauce to it, but I serve it over beds of wholemeal noodles and the way the noodles soak up the sauce is so scrummy and moreish! Much cheaper than getting a takeaway, and probably healthier.

Chicken, Mushroom and Spring onion stir fry (serves 2)
2 tsp vegetable oil
3 cloves garlic, crushed or finely chopped
20g ginger, crushed or finely chopped
2 large chicken breasts, sliced finely
200g mushrooms, quartered
90ml white wine (dry preferably)
165g spring onions, sliced thickly
180ml chicken stock
50ml dark soy sauce
2 rounded tsp plain flour, mixed with water
Salt sugar and pepper to taste 

1. Heat the oil in a large wok. Stir fry the ginger, garlic and chicken for 3 minutes. Add the mushrooms and cook for another 3 minutes. Add the spring onions and wine and cook for another 3 minutes.
2. Add the chicken stock and soy sauce and cook for 3 minutes.  Add the flour mixture and cook for a further 2 minutes, or until sauce is thickened enough. Season to taste and serve, with rice or noodles.

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