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15 Minute Mangetout Chicken

Celebrate the Year of the Rooster with this quick chicken dinner

As soon as the tree has been undressed and the pine needles have been hoovered up, it’s time to start thinking about Chinese (aka Lunar) New Year. This year the big day falls on January 28th, but it’s New Year’s Eve that we get really excited about. As is the case with most big holidays, having a feast to celebrate is mandatory. New Year’s Eve is traditionally set aside for families to reconvene from far and wide, sharing dishes that symbolise good luck, health and prosperity for the year to come.

Some family feasts can be rather elaborate affairs. If you’re looking for a fun and simple way to celebrate Chinese New Year at home, you’ve come to the right place. Today’s chicken recipe is super simple, and quite fitting given that we’re ringing in the Year of the Rooster. This dish is a stir fry, which is pretty much the holy grail of speedy cooking. By cooking vegetables at a really high heat while moving them constantly, the ingredients in the wok get cooked to the core whilst still retaining their satisfying crunch. Making use of the three tips below will also help you to achieve full-flavoured stir fries in a flash:

Flavouring: Sometimes you only need a small number of punchy seasoning ingredients to make a big impact. In this recipe, the ginger, soy sauce and sweet chilli carry the dish.

Quick-cooking ingredients: Some vegetables cook faster than others, and also require less cooking to be at their most delicious. The mangetout used in this recipe is the perfect example.

Minimal chopping: Sometimes people are put off stir fries because there seems to be a lot of chopping work going on. Minimise your chopping time by selecting ingredients that only require a quick slice in half, or no chopping at all. Think button mushrooms, edamame and cashews.

Serves
2-3, with rice
Ingredients

300g chicken breast, thinly sliced
120g mangetout
1/4 red chilli, finely diced (optional)
vegetable oil

for the marinade
1 tbsp ginger, finely diced
1 tsp light soy sauce
2 pinches salt
2 pinches ground white pepper
1/8 tsp bicarbonate of soda
1 tsp cornflour
2 tbsp water

for the sauce
2 tsp light soy sauce
1 tbsp sweet chilli sauce

As soon as the tree has been undressed and the pine needles have been hoovered up, it’s time to start thinking about Chinese (aka Lunar) New Year. This year the big day falls on January 28th, but it’s New Year’s Eve that we get really excited about. As is the case with most big holidays, having a feast to celebrate is mandatory. New Year’s Eve is traditionally set aside for families to reconvene from far and wide, sharing dishes that symbolise good luck, health and prosperity for the year to come.

Some family feasts can be rather elaborate affairs. If you’re looking for a fun and simple way to celebrate Chinese New Year at home, you’ve come to the right place. Today’s chicken recipe is super simple, and quite fitting given that we’re ringing in the Year of the Rooster. This dish is a stir fry, which is pretty much the holy grail of speedy cooking. By cooking vegetables at a really high heat while moving them constantly, the ingredients in the wok get cooked to the core whilst still retaining their satisfying crunch. Making use of the three tips below will also help you to achieve full-flavoured stir fries in a flash:

Flavouring: Sometimes you only need a small number of punchy seasoning ingredients to make a big impact. In this recipe, the ginger, soy sauce and sweet chilli carry the dish.

Quick-cooking ingredients: Some vegetables cook faster than others, and also require less cooking to be at their most delicious. The mangetout used in this recipe is the perfect example.

Minimal chopping: Sometimes people are put off stir fries because there seems to be a lot of chopping work going on. Minimise your chopping time by selecting ingredients that only require a quick slice in half, or no chopping at all. Think button mushrooms, edamame and cashews.

GET THE METHOD →

Combine all of the marinade ingredients with the chicken in a bowl.
Heat 1 tsp of vegetable oil in a wok over a high heat. Add the chicken in a single layer and sear for 2 minutes on each side. Stir fry for a further minute or two until the chicken is cooked through, then remove to a bowl and set aside.
With the wok still on high heat, add the mangetout and chilli (if using) and 1 tbsp of cold water. Stir fry until the water has evaporated, then return the chicken to the wok along with the sauce ingredients. Stir fry for a further minute to heat the sauce. Serve with rice.
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