When you throw in the pan the match making of lemon and ginger, set yourself up for a meal ending with a licking finger! Osmosis of the aroma in the kitchen by the chicken and the flurry of belle pepper colour– feel free to lick the last bits off the plate and the fork. What you will read below is not only healthy eaters staple dish but also tastes rich with tantalizing flavours.
For a vegetarian version of this dish, try it with Tofu. Those of you like your meat, try with beef. Instead of rice, boil 200g thick rice noodles according to pack instructions, then stir into the wok along with the vegetable mixture.
Preparation time: 5 minutes
Marinating time: 15 minutes
Cooking time: 15 minutes
Ingredients I used:
Half a Kilo gram skinless boneless chicken breast fillets (cut into strips)
1/2 (each) green, yellow and red belle pepper
1/2 teaspoon black pepper
Salt to taste
Thumb sized knob of root ginger
4 sprigs of Spring onions
1 shallot or Indian onion
3 garlic clove
3 red chilli crushed (optional)
1 tbsp vegetable oil
1 cube of unsalted butter
Juice 1 lime
Handful coriander leaves finely chopped
Lets cook now
Step One: Marinating the chicken: Slice the chicken into bite-size strips. Roast three red chillies to make it easier to crush. Add 1 teaspoon oil, chopped coriander, crushed red chillies or chilli flakes, black pepper, salt and marinate for 15 mins (don’t place in the fridge or the mix will harden). Now rinse the vegetables under the cold tap water.
Step Two: Cutting perfect vegetables: Cut the belle peppers diagonically and trim off the stalk, inner pith and seeds. Cut the spring onions straight into thin pieces.
Step Three: Getting the ingredients ready: Strip the ginger skin with a teaspoon and finely chop until you have 1 tbsp. Peel the shallot and garlic clove, then thinly slice. Trim the ends off the chilli, if using, and crush them in a mortar & pastle.
Step Four: Foolproof stir-frying: Heat a wok and pour in 1 tbsp oil. Add the garlic, chilli flakes, onions, ginger and tossing until just light brown. Pour in some more oil if you need to. Add the peppers, spring onions and cook for 5 minutes. Combine the chicken and cook for another 7 minutes. Add lime juice. No need to add water as the chicken will release some water which will be sufficient for it to cook properly. Cook for 3-4 minutes, stirring through and then serve with the rice. Voila!