Thursday, September 30, 2010

Sticky chicken with stir-steamed vegetables : Wk40/4

Serves 4 : Very easy : Quick
240gm rice
Chicken stock powder
4 skinless chicken breasts
1 tsp fresh grated ginger
4 Tblsp soya sauce
4 Tblsp honey
2 Tblsp lemon juice

2 large carrots, julienne
150gm green beans, chopped
150gm button mushrooms, sliced
8 spring onions, sliced
2 sticks celery, sliced
Small cabbage, shredded

Combine the ginger, soya sauce, honey and lemon juice.
Pour half of this over the chicken and allow to marinate for 20 minutes (or longer).

Cook the rice in boiling water, adding the chicken stock powder.
Once cooked, drain and reserve ½ cup of the stock.
Keep warm.

Dry-fry or grill the chicken pieces until cooked.
Allow to rest for 5 minutes and then slice diagonally.

Spray a wok with non-stick cooking spray.
Toss in all the vegetables except the cabbage, and dry-fry for 5 minutes.
Pour in the reserved rice water and cover with a lid.
Cook for a further 5 minutes.
Add the cabbage and toss well.
Pour over the reserved marinade and stir well.

Serve the stir steamed vegetables alongside the rice and sliced chicken.

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