The sole purpose of my Easy Peasy recipe series is simply to record easy meal preparations for my children.
In sha Allah, this series will someday guide them to cook their own meals whilst studying abroad or away from home. Well, I pray for their rezeki to complete their tertiary and post-graduate studies abroad for the invaluable experience and independence. You may think 10-15 years is a long time to go, but if you are a mother, you probably will concur with me that years fly by a little too quickly.
That said, you, my lovelies, are more than welcome to try these simple dishes out (I would be so honoured!) so do let me know of ways I can improve. Thank you so much!
Here are the steps for an easy stir-fry dish to accompany hot steamed rice.
Ingredients:
400g of chicken breasts, without skin. [400g of sliced beef makes a good alternative too]
1 large bouquet of broccoli
For marinade:
4 cloves of garlic, chopped
3 cm young ginger, julienne
1 tbsp dark soya sauce
1 tbsp light soya sauce
1 tsp Chinese 5 spice powder
1 tbsp of sesame oil
2 tbsp corn flour for coating
For stir fry:
2 tbsp olive oil, i.e. 1 tbsp for broccoli and 1 tbsp for chicken
For garnish:
1/2 cup of cashew/pine nuts
1 sprig spring onion, chopped
1 red chilli, deseed and thinly sliced
Steps:
1. Broccoli:
Sauté in olive oil until soft but not overcooked. Set aside.
2. Chicken:
Slice chicken breast into 1/2cm thick strips.
Marinade chicken breast strips.
Coat lightly with corn flour.
Leave to marinade for at least 30 minutes.
3. Stir fry:
Heat wok and brown chopped garlic with julienne of young ginger.
Sauté chicken quickly to seal in flavour.
Mix in cooked broccoli.
4. Garnish:
Sprinkle cashew or pine nuts.
Garnish with chopped spring onions/thinly sliced red chilli.
Note: I have added soaked shiitake mushrooms to this dish for extra flavour.
Bon appetit!
