PERSIAN STYLE CHICKEN STIR FRY

PERSIAN STYLE CHICKEN STIR FRY

Everyone wants good, healthy food without too much effort and not too much washing up.

Here’s a slightly spicy recipe to fit the bill. It is speedy, tasty and provides a good dose of protein, fibre and vitamins.

All you need is some chicken, an onion and some store-cupboard spices, plus rice. Feel free to throw in any extra veg that you have, although mushrooms may affect the colour of the dish. It will still taste good!

For a veggie version, substitute tofu for the chicken breast. For a one-pan version, use ready noodles and add at the last stage of cooking with a little more liquid.

Preparation time; 5 minutes. Cooking time: 15 minutes at most.

INGREDIENTS

Two chicken breasts, cubed

One medium onion, finely chopped.

1 garlic clove, finely chopped (or a teaspoon of ‘lazy’ garlic paste)

1 small piece of ginger, finely chopped (or a teaspoon of ‘lazy’ ginger paste)

1 teaspoon ground cumin

1 teaspoon turmeric

½ teaspoon chilli powder

Splash of lemon juice

Optional: chicken stock or coconut milk, to be added if you prefer a dish with more sauce.

Basmati rice to serve; no need to weigh, half-fill a big mug to serve two.

METHOD

  1. Put the kettle on to boil water for the rice, and the chicken stock if required.

  2. Chop the veg and chicken.

  3. Mix the dry spices in a small bowl.

  4. Pour the boiling water on to the rice, stir and cover. Bring back to the boil while you start the rest of the cooking, then turn to a simmer.

  5. Mix the garlic and ginger to a paste, then fry for a minute in a small amount of oil.

  6. Add the onions and fry until softened.

  7. Add the mixed dry spices, fry for one minute. Keep stirring.

  8. Add the chicken and any other veg. Stir and fry until cooked through.

  9. Add the lemon juice, keep stirring. If you want more sauce, add the stock or coconut milk.

  10. Drain the rice. Replace in the pan and cover if you think the main dish needs a little more cooking.

 


The Author

Jessica Ward

Jessica lives in South West London. Boxercise, yoga, pilates, weight training and long distance running are her main interests.

Comments

Mike D.
1 December 2015

Mike D.

Very quick and healthy, my perfect sort of meal.

Roger B.
29 November 2015

Roger B.

I am also finding that the store bought sauces all taste the same. Gave this a try - very tasty although I did indeed put mushrooms in and it did indeed change colour. Nice thing is with your own 'mix' you know it isn't excessively salty.

Emma C.
29 November 2015

Emma C.

I'm always looking for quick, healthy stir fry sauces as an alternative to store-bought ones. This looks very tasty, thank you.

Sarah L.
28 November 2015

Sarah L.

Always up for a chicken stir-fry, and quick with low washing up gets my vote. However when I use turmeric it tends to look much more yellow than this, still tastes good!

Sasha B.
28 November 2015

Sasha B.

Sounds lovely and warming - and very easy to make. It's on my menuplan for next week!

Would you like to post a comment? Please register or log in.

Log In Register

Share this

Subscribe

Popular Posts

By continuing to use our site, you are agreeing to the use of cookies. You can change this and find out more by following this link.