20 April, 2010
Sweet chili stir fryPosted in : Asian on by : Richard Lamse
One of my and my family favorite dish. Easy to make, delicious and healthy!
1 chicken breast cut in half inch cubes (you can also use prawns)
1 tbps peanut oil (or sunflower)
200 gr spaghetti or linguine (can be replaced with gluten free rice noodles)
1 medium onion, cut in thin wedges
2 garlic cloves, mashed (optional)
1 tsp finely shopped ginger (optional)
200 gr vegetables cut in equal chunks (carrot, sweet pepper, broccoli, courgette, mushrooms, cucumber*, green beans, etc. Anything you like and have available)
2 tbps sweet chili sauce (add more if you like spicy)
1 tbps lemon juice
1 tbps soy sauce
1 tbps honey (optional)
salt and pepper to taste
Cook the spaghetti as per instruction on the packages. Pasta should be cooked just al-dente. It will continue cooking a little bit more in the stir-fry.
Add some salt and pepper to the chicken. Heat oil in a wok (wadjang). Add onions , garlic and ginger to the oil and fry add high heat for about 2 minutes. Add chicken and cook until chicken white (light brown) all sides. Add vegetables with less moisture first (carrot, broccoli, etc), fry for 1 minute. Add the rest of the vegetables (except cucumber). Fry for another minute. Add 2 tbsp of water to stream the vegetables. Lower heat to medium. Add sweet chili sauce, lemon juice, soy sauce and honey (optional) and cook for another minute. If you are using cucumber, add it now. Add pasta and give it a good tosh so the pasta and vegetables are mixed together and pasta is coated with the sauce. Add salt and pepper to taste.
Serve in a bowl, top it with some fresly shopped spring onion, and sprinkle it with a little bit of soy sauce. Add some extra chili sauce for additional heat. Sprinkle some lemon juice if you have used prawns.
* add until the very last stage of your dish.