I have to confess that generally speaking, for meals, I improvise: a bit of this and a bit of that. I am lucky to have a wonderful teacher in my mother who cooked according to this style of cooking. Use fresh ingredients, use what you have in your pantry and fridge, trust your taste buds.
But as my gf son is now cooking for himself, I look for recipes that will suit his budget, has an easy to follow recipe, is versatile and can be made easily from what he has in-house.
A simple way to prepare vegetables for a stir fry is to immerse them in boiling water quickly and the drain them before tossing them into your stir fry. The vegetables don’t burn, they remain crisp and their colour is retained.
800 g chicken breast fillets, cut diagonally into 2 cm wide strips
1 1/2 cups jasmine rice
2 bunches steamed, halved Chinese broccoli or Pay Choy (or vegetables of your choice)
¼ cup kecap manis (use gf soy sauce)
2 tablespoons chilli garlic sauce
1 tablespoons fish sauce
2 tablespoons brown sugar
2/3 cup water
Combine all sauce ingredients in a small bowl.
Cook chicken, in two batches, in an oiled large, non-stick frying pan over medium to high heat, for about 3 minutes or until golden. Remove from pan.
Add sauce to pan and gently boil for 5- 10 minutes. Return chicken to pan, stir chicken and coat in sauce. Simmer for 3 – 5 minutes.
While chicken and sauce are cooking, cook rice and steam vegetables.
Serve chicken on a bed of rice and vegetables.
(New Idea : New Food Ideas)