Wok it

Cause a stir in the kitchen with these good-for-you stir-fry recipes that make healthy eat­ing easy

Women's Fitness (UK) - - Contents -

Sesame chicken

This is a great savoury, nutty stir­fry that is packed with flavour. You can add beansprouts or blanched greens and toss to­gether or even add thin egg noo­dles to turn this into a chow mein. Per­fect served with steamed broc­coli – ei­ther on the side or tossed to­gether at the end – and steamed jas­mine rice. Prepa­ra­tion time: 5 min­utes Cook­ing time: 5 min­utes DF

Serves 2

1tbsp rape­seed oil 2 gar­lic cloves, crushed and finely chopped Knob of fresh root gin­ger, peeled and grated 250g bone­less chicken thighs, sliced into strips 1tbsp sake 1tbsp mirin 1tbsp low-sodium light soya sauce 1tbsp toasted sesame oil Pinch of caster sugar 2 spring onions, finely sliced on the di­ag­o­nal 2tbsp toasted black and white sesame seeds 1Heat a wok over a high heat un­til smok­ing and add the rape­seed oil. Add the gar­lic and gin­ger and toss for a few sec­onds to re­lease their flavours. 2Add

the chicken strips and leave to sear and brown for 10 sec­onds, then flip them over. 3Add

the sake and mirin and toss for a few sec­onds, then sea­son with the light soya sauce, toasted sesame oil and sugar. Toss to com­bine well, then add the spring onions and toss again to mix. 4Trans­fer

to a plate, sprin­kle with the toasted black and white sesame seeds and serve with steamed broc­coli and rice.

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