First of all, apologies for my lack of recipes being posted on here, I have been busy creating an e-book – Sensational Summer Salads, as well as finishing off the photography for my hard cover cookbook, and trying to juggle day-to-day life in the lead up to Christmas. I will have more recipes coming soon, I promise!
A stir fry has to be one of the quickest, easiest and most nutritious meals going around. This particular stir-fry has been jotted down on paper, photos taken, waiting for me to post it for at least 2-3 months, and now with Christmas just a few weeks away, this Chicken, Lemon and Mint Stir-Fry is the perfect mid-week meal to break up all the indulgences that come with Christmas.
Some of the main things I love about a stir fry are:
- All the prep work can be done ahead of time – the marinating, the chopping, etc, leaving only the cooking to be done at the business end of the day, which takes less than 10 minutes.
- They are suitable to all times of the year.
- They can be enjoyed on their own or bulked out with rice or noodles.
- They are SO full of flavour.
- They can be adapted to utilise whatever vegetables you have on hand.
- And the list goes on…
This Chicken, Lemon and Mint Stir Fry is light and fresh and the perfect stir fry for a warm Summer’s night. The mint combined with the lemon provides a freshness like no other. We have had this stir fry with soba noodles, hokkien noodles and also with rice and all work really well. Toasted cashews would also make a great addition just before serving.
The kids are usually pretty good with a stir fry. They will sometimes pick out the veggies they prefer and then other times eat the whole meal without complaints. A stir fry provides a great opportunity to offer kids vegetables that they may not usually like, along-side vegetables that they are comfortable with, offering the chance for them to try something new.
I hope you find this stir-fry as delicious as we do.
- 500g chicken breast, cut into strips
- 1 tbs ginger, finely grated
- 3 cloves garlic, crushed
- Zest of 1 lime, finely grated
- 1 tbs soy sauce
- 2 tsp fish sauce
- 2 tsp brown sugar
- 1 packet of ramen noodles
- 1 onion, sliced
- 1 large carrot, cut diagonally
- 1 small bunch of broccolini, halved
- 2 stalks of celery, sliced
- 1/2 cup of water
- 15-20 green beans, ends trimmed, halved
- 15-20 snow peas, halved diagonally
- Juice of 1 lemon
- 1 cup mint leaves
- 1 cup coriander leaves
- Make the chicken marinade by placing the ginger, garlic, lime zest, soy sauce, fish sauce and brown sugar into a bowl. Mix to combine. Add the chicken and mix to coat. Cover and refrigerate for at least 1 hour.
- Bring a pot of salted water to the boil and cook the ramen noodles as per the packet instructions, usually about 6-8 minutes. Drain, rinse and set aside.
- Heat a large wok over medium heat and add 1 tbs of oil of choice – olive oil, sesame oil and peanut oil all work well. Add the onion and cook, stirring, for 1-2 minutes, then add the carrot and cook for a further minute.
- Add the chicken, allowing excess marinade to remain in the bowl to allow the chicken to brown. Cook until the chicken is all browned then add the broccollini and celery and cook for a further minute.
- Add the water to the remaining marinade and mix to combine, then add this all to the wok and stir to coat. Add the beans and snow peas and cook for another minute or so.
- Turn off the heat, stir through the noodles, along with the lemon juice, mint and coriander.
- Divide between bowls and enjoy.