Just like the Beef Stir fry, this is the same, but with chicken. This is the healthier alternative, for those that don’t like to eat red meat, or eat too much of it. I love meals that are quick and easy to make, and my favourite meal is one I can throw all into one pan to cook. Don’t be shy about buying those some wonderful stir fry easy meals from your supermarket, as they have all the ingredients pre-sliced, so if you are short of time, be sure to pick those up.
If you are able to chop and dice quickly and easily (or you need to release some aggression from a bad day – this is a great way to do it) then chop up the ingredients yourself, and feel hugely satisfied when all your effort comes together, and it tastes delicious.
500g stir fry chicken strips or 2 x 250 g of de-skinned chicken breasts, sliced into strips
2 tbsp balsamic vinegar
2 tbsp dark soy sauce
2 tbsp sweet and sour sauce
8 (or a small bunch) of spring onions, sliced them on the diagonal
200g sweet red peppers, (or about 2 of them) washed, drained and sliced
4 pak choi, sliced
boiled rice , to serve
Marinate the chicken: Put the chicken in a medium non-metallic bowl and cover with the vinegar, soy, and sweet and sour sauce. Leave to marinate for 20 minutes, or if you have the time, overnight.
Stir fry: Heat a small dry wok until it’s very hot. Tip in the chicken, marinade and spring onions, and stir fry for 2 minutes. Add the roasted peppers, and pak choi, then stir fry for a further 2 minutes.
Divide the stir fry between shallow bowls and serve with some boiled rice. For a change you can also use couscous.
Tip: If you children find the spring onions too tart/ strong, then substitute them for the Red onion, which we find milder and sweeter.