Another weeknight; another adventure into the fridge in hope of finding something delicious to make.
Lucky for us there was a pack of julienne stir-fry veggies and three skinless chicken fillets ready for a hot pan.
After experimenting with a new kind of sauce when I made Teriyaki chicken the other day, I decided to make a similar Asian-inspired sauce to go with the chicken stir-fry.
I think I’ll call it the Two Tablespoon Sauce from now on — or maybe the Ten Tablespoon Sauce. You’ll see why when you read the ingredients section. (Let me know which one you prefer!)
Who’s hungry? Vincent and I, so this recipe serves two.
- 400g chicken fillets, cut into strips
- 400g julienne vegetables
- 1 tbsp fresh ginger, grated
- 2 tbsp olive oil
- 1 tbsp green onion seasoning
- salt & pepper
For the sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp peanut oil
- 2 tbsp sesame oil
Get all the sauce ingredients into a mixing bowl and whisk it until well combined. Leave it aside for later.
Stir & fry
Heat up a wok with some olive oil in it. Add your veggies, sprinkle them with green onion seasoning and start stirring.
Season the chicken with salt and pepper.
Grate fresh ginger into the veggie mix. Keep stirring.
After 5 minutes, add the chicken and stir for about 2 minutes.
Before the chicken is completely cooked, pour all of the sauce into the wok.
While you stir and wait for the chicken to cook through, grab a gulp of wine. I had Nice Fields’ Chardonnay.
Once the sauce has thickened a little and the chicken is completely cooked, it’s dinner time!