A few weeks ago, we got a wok. I know, so 2002! But hey, we are usually late to all the parties. So during the last rainy weekends we’ve been experimenting with some recipes and we have finally created our own. It’s delicious, quite healthy and low in carbohydrates, so you won’t feel guilty eating a nice chocolatey pudding afterwards (the purpose of all our low in carbohydrates recipes).
You will need:
2 skinless chicken breasts, cut into small pieces
1 big red pepper, finely sliced
1 red onion, finely sliced
1 small head of broccoli, cut into small florets
Lots of mushrooms, finely sliced
2 spring onions, finely sliced
2 cloves of garlic
2 red chillies, finely sliced
Extra virgin olive oil
Fresh coriander (to taste)
Heat one tablespoon of extra virgin olive oil in your wok. Season the chicken with a pinch of salt, then add to the wok and stir-fry until it’s golden. Remove from the wok and reserve.
Now heat one tablespoon of extra virgin olive oil and one tablespoon of sesame oil in your wok and add the cloves of garlic. When they are almost golden, add the chillies. Next, add the red pepper, red onion, broccoli, mushrooms and spring onions. Stir-fry for about five minutes.
Add the chicken and keep stir-frying for a couple of minutes. Finally add two tablespoons of Soya sauce and stir-fry for another minute.
Remove from the heat and serve with a few coriander leaves on top to add a bit of freshness.
This is a really simple recipe: add, stir-fry, add, stir-fry. You can change the vegetables for those you prefer: cauliflower instead of broccoli, carrots instead of pepper… Your choice.
You can even sprinkle some peanuts or cashews if you want to add more crunchiness. It admits lots of variations! Oh, I don’t know how we’ve survived this long without a wok. I can’t even begin to imagine how a Kitchen Aid would rock our world…