Recipe of Award-winning Family-friendly stir fry

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Before you jump to Family-friendly stir fry recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Save Money In The Kitchen.

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From the above it really should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living is definitely something we can all do, without difficulty. Mostly, all it will take is a little common sense.

We hope you got benefit from reading it, now let's go back to family-friendly stir fry recipe. To cook family-friendly stir fry you need 16 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Family-friendly stir fry:

1. Use 1 cup of brown basmati rice.
2. Prepare 2 tbsp of sesame oil.
3. Get 4 of spring onions, finely chopped,.
4. You need 1 inch of cube of fresh ginger, peeled and finely chopped or grated (frozen is also good as it is chopped already).
5. Use 2 cloves of garlic, peeled and finely chopped.
6. Take 1 of red chilli, finely chopped (optional).
7. Take 3 of medium carrots, peeled and sliced into thin strips about 3 cm long.
8. Take 2 cups of broccoli, finely sliced.
9. Provide 150 g of bag sugar snap peas.
10. Take 1 of pepper, thinly sliced- we like red or orange!.
11. You need 2 of small pak choi, finely sliced.
12. You need handful of unsalted cashews.
13. Provide of soy sauce, plenty of it! I use about 3-4 tbsps - kikkomen is our fave!.
14. Prepare 1 tbsp of mirin.
15. Get 1 tbsp of sweet chilli sauce.
16. Prepare 2 of large chicken breasts, cut into chunks.

Instructions to make Family-friendly stir fry:

1. If you have time (and remember to do it!) marinade the chicken chunks in extra soy sauce. Cover and put in the fridge for an hour or so (sometimes I marinade mine just while I'm preparing all the veg if I've forgotten to do it in advance!).
2. Place the rice in a pan with 3 cups of boiling water. Bring to the boil and then reduce heat to a simmer. Put the lid on and cook for approx. 15 - 20 mins depending on the cooking instructions on the packet. I tend to take the lid off 5 mins before the end of cooking. When nearly all the water is absorbed into the rice, I place the lid back on and remove from the heat and let it steam for a few minutes..
3. Whilst the rice is cooking, heat the sesame oil in a large non-stick frying pan or wok. Add the spring onions, garlic and ginger (and chilli if using) and fry for a few minutes, stirring every now and again..
4. Add the chicken pieces and stir until coated in the oil. Cook on a medium heat with the lid on for approx 10 minutes, making sure the chicken is cooked all the way through (you will need to adjust your cooking time depending on how small or large you chunks are!).
5. Once the chicken is cooked, add all your chopped veg and heat on a medium-high heat, stirring and tossing your veg continuously. Add your soy sauce, mirin and sweet chilli sauce and make sure all the veg is coated. You may need to add a little more soy sauce. Cook your veg for approx 5 mins..
6. Once your veg are just cooked through (you want them to be on the crunchy side rather than floppy and too soft), add your cashew nuts and stir in for a minute or so..
7. Once your rice is cooked, add it to your pan with the veg and chicken and mix together. If you prefer not to add rice you could use noodles, or just use more veg and cut the carbs out completely..
8. Serve in warm bowls and eat with chopsticks..

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