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Recipe for :

Chicken Oriental Stir-Fry

This 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.

Being 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.

Martin also does his own recipe Newsletter so if you would like to subscribe to it then just send a blank email <click here>

"Here 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".

Ingredients

6 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

Sauce:
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

Method

  • Cook rice according to package directions.
  • Combine sauce ingredients in a small bowl (boiling water, chicken bouillon granules, soy sauce, rice vinegar and cornstarch). Set aside.
  • In 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.
  • Add celery and red pepper and cook for 1 minute.
  • Add green onions and spinach, followed by the sauce. Cook for 1 or 2 minutes longer allowing sauce to bubble and thicken.
  • Serve over hot rice.

Tip:

To save time and keep the ginger root fresh, chop in a food processor and freeze in small container.

Serves 4

Martin James

     
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