Tea for two

Despite being ‘allergic’ to mid-week cooking, my husband is more than happy to spend some time in the kitchen at weekends.

I admit, at times, this frustrates me. I have to prepare 30 minute mid-week meals to keep him happy, yet he gets to show off with ‘fancier’ cooking when time is less of the essence.

That said, for the last two weekends I’ve been treated to very tasty Chinese dishes which have kept my complaining to a minimum.  Even better, he has commented that these dishes are not hard to make, and could even be made mid-week. Yes, they can, whether they are remains to be seen!

Stir-fried Lemon Chicken with vegetables


Ingredients

200g chicken breast cut into strips
1 tbsp Chinese wine
2 x spring onions, chopped
Small piece of root ginger, finely chopped
1 tbsp sunflower oil
1 garlic clove, sliced
1 celery stick, sliced
1/2 green pepper cored, deseeded and sliced
1 tbsp light soy sauce
Juice 1/4 lemon
Rind of 1 x lemon grated
1/4 tsp chilli powder

Preparation

Mix the wine with the spring onions and ginger. Add the chicken and coat. Marinate for 15 mins.

Heat the oil in a wok. Add the garlic, celery and pepper. Fry for about a minute. Add the chicken and cook for two minutes.

Stir in the soy, lemon juice, lemon rind and chilli powder. Cook for another minute.

Serve with a slice of lemon (and noodles or rice if you don’t want to leave hungry!)

Cashew Chicken with garlic, wine and ginger


Ingredients

200g chicken breast cut into cubes
1 egg white lightly beaten
2 tbsp Chinese wine
1 tsp cornflour
1.5 tbsp sunflower oil
2 x spring onions, chopped
1 garlic clove, chopped
Small piece of root ginger, finely chopped
1/2 tbsp light soy sauce
75g unsalted cashew nuts

Preparation

Mix the egg white with half the wine and the cornflour. Add the chicken and toss until evenly coated.

Heat the oil in a wok. Add the spring onions, garlic and ginger. Fry for about half a minute. Add the chicken and cook for two minutes.

Add the remaining wine and the soy. Stir well.

Cook for another minute. Add the cashews, cook for a final 1/2 minute. Serve (again with noodles or rice)

 

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