Posts Tagged ‘Stir Fry’

I’ve recently learned (the hard way), that  adding more  ingredients to something doesn’t equate to a better flavour.  I made a yellow split pea soup last week and it was so salty (from too much ham stock and unneccesary garlic) that it was indedible.  I was especially gutted as I’d been really looking forward to making it (I used to buy the yellow split pea soup from my college canteen ALL the time, so it has nostalgic sentiment). 

My soupy failure was fresh in my head when I decided to make a marinade for my chicken stir fry.   I have posted about a stir fry chicken marinade before,  however, me and garlic are having a rocky patch at the moment.  Plus, this marinade tasted so much better than the last one, that I just had to share, sorry if it seems too samey!

Ingredients (Served 2)

2 chicken breasts, cut into chunks

100ml light soy sauce

A few splashes of Worcestershire sauce

2 tbsp ground ginger

2 tbsp all spice

2 tsp black pepper

Leave this in the fridge for an hour or two, or preferably overnight!

I just cooked this in a wok, with some stir fry vegetables, noodles and a couple extra splashes of soy sauce.  But I bet it would be delicious over some rice too. 

The marinade made the chicken so moist and tender.  Cue lengthy, exaggerated “mmmmmmm”‘s and clear plates all around!

Do you have a favourite marinade?  If so, please share; I’m interested in doing many more! 🙂


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Continuing my attempt to eat healthily, I opted for a stir fry last night.  It was my first attempt at making my own marinade (I usually go for a packet/jar sauce, as a stir fry has always been a quick “mid week” meal for me), and I will never go back to pre-made sauce again!

This served 2 greedy girls plus enough for one lunch tub the next day!


2 cooked chicken breasts

2 cloves garlic, crushed

1 medium onion, diced

4 tbsp soy sauce

1 tbsp ground ginger

1 tbsp all spice

1 tsp black pepper

1/2 tsp chilli powder

2 tbsp honey

3 tbsp olive oil

2 tbsp balsalmic vinegar

2 spring onions, chopped into 3 sections lengthwise

100g mange tout

150g button mushrooms

A further 40 -60ml soy sauce (to taste)

Stir fry veg – I used Tesco Vegetable & Beansprout Stir Fry 380g

Noodles – I used 150g of Amoy Straight To Wok Medium Noodles

I mixed the chicken with the onion, soy sauce, garlic, honey, ginger, chilli powder, all spice, pepper, balsalmic vinegar and olive oil in a tub and left to marinade in the fridge for an hour.  I’m sure it would be better left overnight:


I heated olive oil in a wok then added the button mushrooms (if the chicken was uncooked I would have made this first).  After about 5 minutes of stirring, I added spring onions, mange tout and chicken marinade and stirred for a few minutes.  Then I added the stir fry veg and about 40ml soy sauce.  Once the veg had wilted down, I added my noodles.  I added a few more dashes of soy sauce to coat, then served up on a plate.

I thought this was quite spicy (I have a rather mild palate, many wouldn’t find this hot at all).  If your tastebuds are as sensitive as mines, I dont think the dish would miss the chilli powder.  On this occasion, I felt it was a perfect excuse to serve up with a cocktail to soothe my poor throat… I made Woo Woos:

1 shot vodka

1 shot peach schnapps

Fill with cranberry juice

Serve with lime and plenty of ice (and a colourful straw of course!)


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