This is an adaptation of Nigel Slater's recipe for your basic stir-fry. I adapted it adding chicken thighs, orange bell pepper and sugar snaps. I finished it off with some toasted sesame seeds and served it over rice.
Quick Chicken Stir-fry
- 2 boneless skinless chicken thighs cut into bite-size pieces
- 225g mushrooms, cut into bite-size pieces
- 225g bell pepper, cut into bite-size pieces
- handful of sugar snaps
- 3 tbsp groundnut oil
- 4 spring onions, chopped
- 2 large cloves of garlic, sliced
- 225g broccoli, cut into bite-size pieces
- 2 tbsp light soy sauce
- 2 tbsp rice wine or dry sherry
Heat the oil in a wok. Add the spring onions and cook till they wilt and turn dark green, a minute or so. Add the garlic and cook until golden brown. I added about an inch of grated fresh ginger too. After 30 seconds or so add in the chicken thighs until just cooked through, about 4-5 minutes depending on the thickness that you cut them.
Stir in the broccoli and bell pepper and fry for 2 minutes, stirring continuously, till it turns vivid green. Add the mushrooms and sugar snaps and a bit more oil, if needed. Fry for 2 minutes, then add the soy sauce and rice wine or sherry. Fry for a minute or two till the vegetables are just tender. Serve over rice and sprinkle with toasted sesame seeds.