I made this for myself on Thursday evening as I was in the mood for (yet another) tasty stir fry. This recipe comes from my Big Book of Wok and Stir-Fry cook book and is really tasty and easy to do. The flavour of the ginger works really well with the chicken and the added cornflour makes the sauce thick and tasty.
This serves 4 but I’ve scaled it down for just me.
500g of skinless, boneless chicken breasts, cut into strips (I used one chicken breast for just me)
2 tablespoons of groundnut oil
1 leek, thinly sliced
1 head of broccoli, cut into small florets (again, I used tenderstem broccoli so I didn’t bother to cut it up too small)
2 carrots, thinly sliced
1 cauliflower, cut into small florets (I didn’t bother with a cauliflower but substituted a couple of spears of asparagus, snapped into 2cm lengths.)
1 teaspoon of grated fresh ginger
5 tablespoon of white wine
1 tablespoon of sesame seeds
1 tablespoon of cornflour
1 tablespoon of water
For the marinade
4 tablespoon of soy sauce
4 tablespoons of water
Combine the marinade ingredients in a bowl and add the sliced chicken pieces, cover with cling film and set aside to marinate for an hour.
Heat the oil in a wok over a medium high heat. Remove the chicken from the marinade with a slotted spoon and stir-fry the chicken, along with the leek until the chicken is brown and the leek is softened.
Stir in the remaining vegetables, the ginger and the wine. Stir, reduce the heat, cover and simmer for 5 minutes.
Meanwhile lightly toast the sesame seeds under the grill and set aside.
In a small bowl combine the cornflour and water and mix until smooth.
Gradually add the mixture to the wok and stir constantly until the sauce has thickened. (I also added a little of the soy sauce marinade at the same time)
Once the sauce has thickened serve the stir-fry and sprinkle with the toasted sesame seeds.
Delicious and gingery!