Friday, 24 October 2008
Recipe - Honey and balsamic vinegar marinated chicken stirfry
Stirfries are awesome if you're a little bit short on time. It's quick to prepare and cook and it's quite hard to fail with them to be honest.
The only thing that takes some time with this recipe is marinating the chicken and that really doesn't need you for anything. Just put it all into a freezer bag, pop it into the fridge and then take it out a little while before it is time to cook. Sorted.
I served this with rice, but you could just as well serve it with noodles for example. Have some soy sauce or sweet thai chili sauce on the side.
Boneless chicken breasts, cut into chunks and/or strips
Carrot, cut into sticks
Spring onions, sliced - both white and green parts
Put the chicken pieces in a freezer bag together with honey, balsamic vinegar, salt and pepper. Mix well to make sure it coats all of the chicken. Put in the fridge for at least an hour, or even better -over night.
Heat the olive oil in a non stick frying pan or wok. Once really hot pour in the chicken, together with all of the marinade. Let this fry until the chicken starts to caramelize a bit. Add the carrot and bambo shoots, keep frying and stirring. After a minute or two add in the peppers and spring onion as well as some lime juice to taste. Taste and add salt, pepper and more lime juice if needed. Fry and stir for a minute or two more, add the sesame seeds and let them cook with the rest until they start to pop.
Serve with rice or noodles.