18 October 2011

Chicken and Onion Stir Fry

'Sticky Fingers' By The Rolling Stones

Rock and roll is what I fancied today and who better than Mick Jagger and his lyrics about his secret love.

Feels like it has been ages since I have sat on my bed and blogged, but fear not you will soon see what I have been working on!

Feeds 2


2 large chicken breast fillets
Thai green curry paste (mine was from Waitrose)
Half a red onion
1 large spring onion
8 cherry tomatoes
100g fine green beans
Organic peanut oil
2 garlic cloves
1 tbsp Soy Sauce

Medium egg noodles


: Boil or prepare your noodles.
: My favourite term 'chop' and 'add' could be severely over used but I will try and save you...
: Chop everything that needs chopping.
: Crush and chop garlic clove (sorry if you have already done that!)
: In a large wok add a tablespoon of peanut oil and add the garlic and onions.
: Add the chicken and thai paste, stir on a low heat.
: Once chicken has changed to a white colour, the noodles can be drained and added to the wok.
: Lastly add the beans, cherry tomatoes, soy sauce and season.
< Serve immediately or if you are keeping it warm, pour a bit more peanut oil when ready to eat.

Very quick and seriously quicker with this album on. Doesn't look like there is a lot of onion but the combination of red and spring onion is very tasty - trust me.

Next Time:
Chicken and prawns are a classic ingredient in a stir fry, but I would like to widen my next dish to include tofu and rice.

Favourite Song:

ê 'Brown Sugar' By Mick Jagger