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
