Thursday, October 21, 2010

Week 41: Chicken Stir-Fry

The Recipe
400g chicken breast
1 tsp ginger
1 tbsp dry sherry or red wine
1 tbsp soy sauce
1/2 cup peanuts
1/2 cup oil
1 onion, sliced
1 red bell pepper in bite-sized pieces
1 green bell pepper in bite-sized pieces
1/2 cup chicken stock
1 tsp chilli sauce
2 tsp corn flour.

Cut the meat into bite-sized pieces and marinate it in ginger, sherry and soy sauce for at least 30 minutes.
Roast chilli and peanuts in hot oil for about a minute. Remove from the wok. Stir-fry onion and bell peppers for 1 minute. Remove from wok or push to the side. Stir-fry the meat for 2 minutes or until it's done.
Add chicken stock, chilli sauce and corn flour. Bring to a boil, stirring frequently, until the sauce thickens.
Return vegetables, peanuts and chilli to the wok and warm through. Serve with rice.

The Verdict
1/2 cup of oil? Are they nuts??? Even half that would be too much. The peanuts weren't roasted, they were deep-fried! And everything else started boiling rather than stir-frying.
Surprisingly dull, considering I've made similar dishes with great success. If I'm ever to make this again (highly unlikely at this point) I'll definitely be using less oil and more chilli.

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