Great Nosh for Little Dosh: The Not-So-Stressful Sweet and Sour Chicken Stir Fry

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It’s so tempting to neglect healthy eating for microwave meals during exam season. But don’t let your stomach suffer; cooking this simple stir fry will provide a nice break, give your brain energy, is tastier than the ready-to-cook options and is far from stressful to make!

    500g (1 1/4 lb) chicken breast fillets

    2 tablespoons vegetable oil

    1/2 green pepper, sliced

    1/2 red pepper, sliced

    2 carrots

    1 clove garlic

    1 tablespoon corn flour

    4 tablespoons soy sauce

    1 small tin pineapple pieces

    1 tablespoon rice vinegar

    1 tablespoon light brown soft sugar

    1/2 teaspoon ground ginger

 

1.     Cook the rice in a pan for 15-20 minutes (a quarter of a cup to two cups of water serves one person).

2.     Dice the chicken breasts and brown them over a medium heat in a large wok (or pan, as the student budget rarely allows for a wok).

3.     Slice and add the green and red pepper, the carrot and minced garlic. Stir-fry this for one to two minutes.

4.     Combine the corn flour and soy sauce together in a small bowl, mixing well. Pour this into the frying pan, along with the pineapple, a little pineapple juice, vinegar, sugar and ginger. Stir together

5.     Plate up the rice and dish out the stir-fry mix.

Enjoy as a sociable flat meal, for some human interaction, after being confined to independent study.

Emma Spencer

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