Those who know me from childhood will recall that chicken is hardly my favourite food.
Those who know me from childhood will also recall that I was a skinny kid who hardly ate – the bane of my mother’s mealtimes :)
Now, I love to eat, though, when it finally comes down to it, not very much at a time. Still, we’re now totally a chicken and fish family. I, incidentally, cannot eat chicken in traditional curries, so it’s a good thing Suchita knows how to turn out interesting grilled chicken day after day.
Anyway, here’s a recipe I found in my hunt for interesting chicken recipes. It’s not spectacular, but it’s worth having in your repertoire of regular weekday dishes.
Sweet & Sour Citrus Chicken Stir-Fry
Recipe adapted by Our Best Bites
For the sauce:
2/3 cup orange juice
Juice and grated rind of 1 lime (about 2 tbsp juice)
2 tbsp rice vinegar
2 tbsp brown sugar
3 tbsp soya sauce
5 cloves garlic, minced
2 tsp fresh ginger, minced or grated
For the stir-fry:
450g boneless skinless chicken breasts, cut into 1″ chunks
Salt and pepper to taste
3 tbsp cornflour
1½ cups broccoli florets (I used cauliflower)
1 ½ cups green beans, cut into 1” lengths
1 bell pepper, seeded and sliced
1 medium onion, halved and cut into ¼″ slices
In a large skillet, whisk together the sauce ingredients. Bring to a boil over medium-high heat and cook for 5 minutes. Remove from heat and pour into a heat-safe bowl. Rinse out the skillet and wipe it dry.
Season the chicken with salt and pepper, then sprinkle with cornflour. Rub the cornflour into the chicken.
Add about 1 tablespoon oil to the skillet and heat over medium-high heat. Swirl the pan to coat it. Add the seasoned chicken and stir-fry for 4-5 minutes or until the chicken is cooked through.
Add the onions and other veggies and stir-fry until the beans and broccoli (cauliflower) are tender-crisp.
Add the sauce, a few tablespoons at a time, allowing the sauce to bubble up after each addition.
Serve immediately over hot rice.
|Our Best Bites|