Neither of us had a chance to get to the shops today, so dinner had to come from what's in stock. A glance in the fridge, freezer and cupboards suggested chicken stir-fry.
This is in no way a definitive recipe, just a mix of what I happen to have to hand, so please don't think that this is in any way authentic!
There were a few chicken breasts in the freezer so I pulled one out last night - one big one is plenty for two people.
It wants a bit of a marinade - half an hour is enough, but a couple of hours is probably best - so prepare a marinade of olive oil, soy sauce, ginger, Chinese 5-spice, a dribble of Thai fish sauce and a teaspoonful of honey, along with a pinch of salt.
I like to cut the chicken into quite thin strips for this, so that the marinade has more area to cover and flavour.
When you're ready to eat, just get rice or noodles on the go (I used 100g Thai jasmine rice for the two of us), chop up whatever veg you've got in the bottom of the fridge (onion, mushrooms, a chilli pepper and some sugar snap peas, left whole) and get them frying over a medium/high heat.
When the veg is starting to soften, chuck in the chicken in its marinade. Stir and fry. It's as simple as that!
While we were eating, my girlfriend said it would have been nice with a handful of peanuts thrown in, except that we don't have any, or sesame seeds, which we do. She was absolutely right on both counts, and I was really pleased at that reaction - this is the sort of recipe that you can muck about with. No Chinese 5-spice in the cupboard? Use different Chinese spices instead. Got some garlic that wants using up? Chuck that in too. No chilli pepper? Use chilli sauce instead. And there are all sorts of nice veg that stir-fry well, the supermarkets do some excellent little mixed packs now.
Play with this one, and enjoy it!
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