So it’s the middle of the week and you are already beat from your workload. One less thing you want to think about is what your dinner is going to be. You could buy, but that will be for the millionth time and you’re so tired of the taste of fast food anyway. Now before you fret any further, I’m here again to help you whip and taste your way to dinner bliss. What we’re making today can be lunch too but it’s fast enough to be your dinner. I present Chicken and Vegetable Stir fry cooked in just 30 minutes tops.
Ingredients
Pepper and salt
Oil
Half a packet of Spaghetti
1 pound chicken (preferably chicken breast or thighs)
2-3 teaspoons of finely grated ginger
Half a cup of soy sauce
Quarter cup of honey
1 teaspoon barbecue sauce
1-2 cups carrot, cut
1-2 cups zucchini, cut
1 cup peas
Preparation
First of all, fill a sizeable pan with water and heat till it boils. Put in the spaghetti to cook according to the instructions on the packet but minus 2 minutes of the allotted time. So if you’re supposed to cook it for 10 minutes, you cook it for 8 rather. Drain cooked pasta.
Next, drizzle a tablespoon of oil in a non-stick frying pan and set onto a medium fire. Whilst the oil heats, sprinkle salt and pepper (to suit your taste) on one side of the chicken and place into hot oil. Then flip the other side of the chicken and sprinkle salt and pepper evenly. Let the chicken fry till both sides are golden brown, transfer onto a plate and cut into bite sized pieces.
Using the same frying pan without cleaning it out, pour in a quarter of a cup of water and saute carrots but make sure it does not soften up too much. As it cooks, you stir, making sure nothing sticks to the bottom of the pan.
Then add honey, ginger, soy sauce and barbecue sauce and make boil for a minute. Next you add the zucchini and make boil for another 2 minutes.
Return the chicken pieces to the broth, add peas and pasta and stir. You could add a dash of salt and pepper to suit your taste as you do so.
Take pan off fire and there’s your dinner!
