This Chicken and Vegetable Stir Fry looks amazing, doesn’t it?! Who would have ever thought it was an Irish recipe? I know I never even thought about considering stir-fry as Irish food. It doesn’t have potatoes, corned beef, or cabbage, and isn’t lamb stew. How can it be Irish? Right?!?! Wrong, according to this cookbook by the Irish Countrywomen’s Association.
- 4 chicken fillets
- • 1 garlic clove crushed
- • ½cm ¼in piece of ginger, peeled and grated(optional)
- • 2 tablespoons soy sauce
- • 2 tablespoons vegetable oil
- • ½ head broccoli cut into small florets
- • ½ yellow red or orange pepper, deseeded and cut into strips cut into thin batons
- • 2 handfuls French beans mange tout or sugar snaps, trimmed to serve
- • steamed basmati or Jasmine rice
- • 1 tablespoon sesame seeds lightly toasted (optional)
1. Chop chicken fillets into even bite-size strips and marinate in soy sauce, garlic and ginger for a few hours or overnight in the fridge.
2. To blanch any vegetables which require a little more cooking, such as the broccoli, simply immerse in a pan of salted water, bring to the boil and cook at a simmer for a minute or two. Transfer to cold water to arrest the cooking and drain well.
3. Heat a tablespoon of oil in a heavy frying-pan or wok and fry the chicken pieces for 10 minutes. Remove from pan and keep warm.
4. Add another tablespoon of oil and stir-fry the vegetables until cooked but still a little al dente. Think about what order to add each to the wok, depending on how thick they’re cut and how cooked you’d like them to be.
5. Combine the vegetables and chicken and serve with steamed rice. If you like you could lightly toast some sesame seeds in a dry pan and scatter these over to garnish.
*Reprinted from Irish Country Cooking Cookbook, with permission from Sterling Publishing,