Food and cooking, Lifestyle

Stir fried chicken in oyster and coconut cream

Okay, so this recipe is not really a formal recipe…

I have been making it for YEARS, and usually it is my go-to meal when I am lacking inspiration to do something creative.  It IS actually very tasty… It is gluten and dairy free too (totally unintentionally so), and the kids love it.

Only problem is that I don’t really have proper quantities for it (yes… yes… *eye roll*  I know, I know… here I go again…) – you make it “agak agak.”  For those of you who have been following the food blog for a while you will know that roughly translates as “guesstimate” or “taste and season as you go.”

Quantities I adjust depending on the number of people I am catering for…  This recipe would feed a family of 4 (depending on if your family are big eaters or not I guess) and is meant to be served with steamed rice.

Today I was cooking a MASSIVE batch of this delicious meal to feed 2 families – mine and also the family of my very awesome and wonderful friend Bec.  She has been laid-up following a recent operation and my cunning plan is to fill her freezer and fridge with delicious and nutritious meals.  In addition to the usual recipe below, I found some gorgeous little baby potatoes at the supermarket today that I decided I might include…  and it was a good decision.

Reflecting on this just this afternoon, after a REALLY awful week at work(s) that had left me feeling actually pretty down-in-the-dumps, it is amazing how doing something for someone else, can suddenly make you feel so much better.

 

Ingredients

  • About 750g-1kg chicken thigh fillets – chopped into strips or chunks
  • About 2-3 tbs of vegetable oil
  • A shake or two (??maybe 2 tsp) of sesame oil
  • About 2 cloves of garlic crushed (or 1 tbs of minced garlic from a jar if you are feeling lazy)
  • About 2cm of ginger – microplaned (or about 1 tbs from a jar if you are still feeling lazy)
  • A can of straw mushrooms/shiitake mushrooms or if you can’t find these, some champignons
  • About 4 decent glugs of oyster sauce (??maybe roughly equivalent to about 4 tbs or a little more)
  • 1 x 400mL of light coconut milk (you can use light or normal, milk or cream)
  • Soy sauce to season to taste

 

Method

  1. Brown the chicken in a wok on high heat, as it nears completion add the garlic and ginger (fry till aromatic – about 2 min or so)
  2. Add the glugs of oyster sauce and sesame oil
  3. Toss to coat the chicken
  4. Add the mushrooms
  5. Add the can of coconut milk, simmer for 5 min to ensure chicken is all cooked through and to reduce slightly
  6. Taste and season with soy if needed
  7. Serve with steamed rice and stir fried veggies of your choice.

 

Soooooo incredibly easy.  My “cheat” meal that I now share with you!
If you try it – be sure to let me know!!!!!

 

xxDr Megs

 

 

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