“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Thursday, 28 January 2010
It's really full on at work this week, with luncheons and parties etc. to cook for. This is what I really enjoy. It's challenging and it's a lot of fun! I get to really stretch my abilities and there is nothing I love more than a challenge.
I'm always up for it. It does mean though that I don't have a lot of time for at home cooking.
Poor Todd, don't you feel sorry for him? Don't feel too sorry though . . . I never leave him with nothing. He's always well catered to and truth be known, he'll be right up there with me for most of it, pitching in. Washing dishes when I need him, serving guests, butlering.
He's pretty handy to have around.
Quick and easy is the rule of the day for home though . . . last night we had burgers and chips and today we had this delicious stir fry. Easy peasy, lemon squeasy.
I guess you could also say hasty tasty!!
Deliciously spiced chicken bits, and crunchy vegetables in a sticky lemon and ginger sauce.
*Sticky Lemon and Ginger Chicken Stir Fry*
Quick, easy and a deliciously tasty mix of spiced and lemony flavours and crunch!
2 free range boneless, skinless chicken breast fillets
1 TBS plain flour
1/2 tsp Chinese Five Spice powder
1 TBS sunflower oil
180g of finely shredded vegetables (red peppers, yellow peppers, shredded bok choy, sprouts,
baby corn, red onions, carrots, broccoli)
1/4 tsp crushed chilies
the finely grated zest and juice of one lemon
1 large piece of chinese stem ginger in syrup, chopped
2 TBS stem ginger syrup
Cut the chicken breasts into thin slices crossways. Toss them together with the flour and five spice powder. Heat half of the vegetable oil in a large skillet. Toss in the chicken pieces and cook, stir frying for 3 to 4 minutes until cooked through and golden brown. Remove and keep warm. Add the remaining half of the vegetable oil and add the vegetables and chili flakes. Cook, stirring until almost tender, about 4 minutes. Return the chicken to the pan and add the lemon zest, the lemon juice, ginger pieces and ginger syrup. Stir fry for a couple of minutes to create a sticky sauce. Serve hot with noodles or rice.