One of my favourite meals to eat is stir fry. I don’t mind what meat is involved; it can be beef, chicken, pork, lamb or tofu. I made a stir fry last week featuring chicken along side using kale, carrots, onion, spring onion, ginger and bell peppers.
I sliced up six skinless boneless chicken thighs and marinated them in 1 tbs soy sauce and 1tbs shao hsing wine for an hour. I cut up 1 onion, 1 pepper, 3 carrots, a small bunch of kale, a 2″ chunk of ginger and some spring onions. I stir fried the chicken in my wok then set it aside while I stir fried the vegetables in the following order: onion & carrots, kale & peppers, ginger and spring onions. Finally I tossed the chicken back in and added 1 tbs soy sauce, 2 tbs rice wine and the zest and juice of one lime. (the sauce is from this recipe (Chicken, kale and sprout stir-fry)