Stir-Fry with Chili Oil
This simple recipe makes for a quick wholesome dinner, ideal for coeliacs and lovers of oriental flavours. Just make sure that you keep an eye out for fridge raiders if you decide to take the leftovers into the office the next day.
- 2 pcs chicken breast fillet
2 tbsp sesame seed oil
2 cloves of garlic
1 medium brown onion
1 bell pepper
mixed vegetables (mushroom, broccoli, mange tout, baby sweetcorn)
200g rice noodles
1 tbsp chili oil
Dice the chicken breast into cubes. In a non-stick saucepan cook them on some sesame seed oil until golden brown.
Slice the onion, courgette and the bell pepper into thin slices. Also chop your chosen veggies into a suitable size.
Place the sliced courgettes into a hot stir fry wok with some sesame seed oil. Keep stirring/tossing to ensure an even cooking process. After a couple minutes add the sliced onion and pepper and keep stirring.
- When the onion slices start to brown, place all your vegetables in the wok, then season with salt, black pepper and turmeric. The aim is to ensure that the veggies are lightly cooked but remain firm and crispy.
Put the rice noodles into the stir fry dish, mix well with the vegetables, and after a minute of further cooking add the chicken pieces and then drizzle with a tablespoon of hot chili seed oil.
Garnish with some fresh chopped coriander and coarsely chopped cashew nuts.