Chicken Oriental Stir-Fry
recipes comes from Dancer and Graphic artist Martin
James. Martin, who originally comes from New Zealand,
is now living with his wife and children in Copenhagen
as he is currently principal Dancer with The Royal Danish
Ballet. You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also be
talented in the kitchen as well but he has agreed to
share some of his recipes with us which is great news.
also does his own recipe Newsletter so if you would
like to subscribe to it then just send a blank email
is a simple recipe that you can play around with that
is not time consuming, economical and really tasty so
enjoy. Any combination of veggies works in this recipe
- red pepper and / or carrots add great colour".
cups (1.2kg) cooked rice
1 teaspoon (5ml) sesame oil
16oz (455g) boned and skinned chicken breasts cut
into 1/2-inch (1.5cm) cubes
1 tablespoon (7g) ginger root, grated
1 1/2 cups (225g) celery, chopped
1 1/2 cups (225g) red pepper, chopped
1 cup (180g) green onion, (3 onions), chopped
2 cups (70g) spinach leaves, chopped
1 cup (240ml) boiling water
1 teaspoon (6g) chicken bouillon granules
2 tablespoons (30ml) soy sauce, low sodium
2 tablespoons (30ml) rice vinegar
1 tablespoon (8g) cornstarch
rice according to package directions.
sauce ingredients in a small bowl (boiling water,
chicken bouillon granules, soy sauce, rice vinegar
and cornstarch). Set aside.
a large non-stick skillet or wok, pour in sesame oil
and heat. Add chicken cubes and grated ginger root,
stir over high heat until chicken is opaque.
celery and red pepper and cook for 1 minute.
green onions and spinach, followed by the sauce. Cook
for 1 or 2 minutes longer allowing sauce to bubble
save time and keep the ginger root fresh, chop in a
food processor and freeze in small container.