Chicken Stir Fry

Stir Fry
This delicious stir-fry dish is not only healthy, it is quick and easy to prepare – and it’s cheap!  
 
The tender and crisp vegetables retain more nutrients than if they had been boiled, and the fat content is extremely low as the dish only requires a small amount of oil. I used Fry Light with Cocunut Oil cooking spray  as it only contains one calorie per spray.
 
Stir-frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok .
 
The technique originated in China and in recent centuries has spread into other parts of Asia and the West (www.en.m.wikipedia.org – stir frying).
 
The term “stir-fry” was introduced into the English language in Buwei Yang Cheo’s book’How to Cook and Eat in Chinese’ (1945) to describe the chao technique. Chao being the modern word for stir-fry.
Chicken Stir Fry

Method

Place the Linguini into a saucepan of boiling salted water and cook until tender.

Put the butter and olive oil into a wok over a moderate heat and allow to heat up.

Cut the chicken breast into 2cm dice and add to the wok. Allow the chicken to cook for about 10 minutes until there is no sign of pink flesh. Add the garlic, tomato puree and seasoning and cook for a further 5 minutes.

 

250g Linguini
500g Chicken Breast
25g Butter
4 tbsp Olive Oil
2 Chopped Cloves of Garlic
1 tbsp Tomato Puree
Seasoning
640g Stir Fry Vegetables
180g Plum & Hoisin Sauce

Serves 4

Total cost:  £7.28

Price per Portion:  £1.82

Drain the linguini and then add to the chicken,  stirring in to thoroughly cover the linguini in juices. 

Then add the stir fry vegetables, again thoroughly mixing all the ingredients and allow to cook for 5 minutes.

Finally, add the plum and hoisin sauce and mix well.

Serve immediately.

More recipes can be found by clicking here.

Leave a Reply

Your email address will not be published. Required fields are marked *