We recently got in touch with Emma, a fabulous set-taught chef who runs the blog Surrey Kitchen
. We asked her to create a recipe for the summer from some produce that we sent her. We were lucky enough to get two recipes back! The last one was a gorgeous vegetarian asparagus frittata.
This time we’ve got a great recipe for a chicken stir-fry. Remember, if you’re vegetarian you can replace the chicken with soya products or go on ahead without it. This recipe is wonderfully quick, making it a perfect one for a manic work or school night.
Chicken and Mange Tout Stir Fry
“Chicken stir-fry is very quick, healthy, easy to make and relatively low cost. The beautiful Magetout or snow pea/snap pea from Greener Greens are low calorie, high in vitamin C, Vitamin A and K and prevents against a host of diseases from cancer to heart disease and even depression. Carrots are a wonderful source of beta-carotene, fibre, vitamin K, potassium and antioxidants. A perfect dish to enjoy this summer in your garden with a glass of something cold.”
Cooking time: 20 minutes
1 tablespoon olive oil
1 onion chopped
2 cloves garlic, minced
½ teaspoon fresh ginger
2 tablespoons oyster sauce
A splash soy sauce
Salt and pepper
2 chicken breasts
2 carrots sliced into thin strips
1 large Portobello mushroom chopped
Coriander to garnish
1) Heat the oil in a large frying pan and fry the chicken for 5-6 minutes or until browned.
2) Add the onion, carrot, mangetout and mushrooms and fry for a further 4-5 minutes, stirring occasionally.
3) Add the chopped garlic, soy sauce, oyster sauce and season with salt and pepper.
That’s it, simple yet incredibly effective. Please let us know what you think, and for more recipes visit Emma’s blog – Surrey Kitchen.