Ok, I don’t usually do this, but I have to share this.
Tonight I had no idea what to make for dinner but I knew I had chicken, ginger, chillies and peppers that I needed to use up. The reason I had these ingredients in the first place was because I made my favourite stir-fry earlier this week (chilli, ginger and soy with chicken and peppers, simple as). But I had left overs and I know that these ingredients go really well together, but I didn’t want to make my usual. So I scoured the internet and my favourite site since moving out of home - allrecipes.co.uk - to find a recipe that invloved all of these but recquired no ingredients I don’t already have in cupboard to be bought (because I am working from home tonight and can’t leave to even buy anything else, plus it saves money!)
I didn’t know what I was looking for, but I knew I’d know it when I saw it, however, I didn’t find anything satisfactory. So, for the first time in probably ever (for something this “complicated” anyway) I made up my own recipe with the ingredients I knew I wanted to use up. And it worked! Not only did it work, but it was mouth-wateringly delicious, if I do say so myself. Though my flat-mate can vouch for this since we split the meal, it’s not just my arrogance we’re going on here!
It’s a basic marinade, and if you want to make it also and experience the deliciousness, then luckily for you I am very kindly sharing it with the world!
So here it is…
Ingredients: (I must say all quantaties are vague, since I made it all up on the spot it I just did it to taste, or smell at that point)
about 375-400g of diced chicken (a medium sized packed from Lidl - the best food shop)
1 thumb sized piece of fresh root ginger, peeled and grated finely
1 medium green chilli, chopped but keep the seeds too
1.5 tablespoons of Dijon mustard
a generous splash of lemon juice (I really have no idea how much exactly, but if I were to guess I’d say it was close to 1 tablespoon)
2 generous splashes of soy sauce (again, I really don’t know exactly how much, but probably also 1 tablespooon at a guess, you can always add more to taste. Also of note, I used dark soy sauce)
olive oil to thin the paste slightly to make it more marinade-y (I’m going to guess I used 2 tablespoons, but this isn’t important, this is more to help with the consistency and to help it stick to the chicken, so just be sensible with your amount)
1 green pepper
Method: (it’s really simple)
1) Mix together all of the ingredients apart from the chicken and the pepper (this includes the chilli seeds) in a container that you feel comfortable marinading the chicken in, that also means it must fit in your fridge (a difficult feat for my humble mini-fridge)
2) Add the chicken to the marinade and fully coat the chicken, then leave it in the fridge for a minimum of one hour. The longer you leave it (within reaosn, i.e no more than over night) the better it will taste, I only left it for an hour because I was hungry and impatient, and it still tasted amazing after an hour of marinading.
3) Finally, heat some oil in a wok and pour the mixture into it and cook the chicken. A few minutes before the chicken is done chop the pepper and add this to the wok. Once the chicken is cooked you are done!
I sevred it with buckwheat noodles and a dash of light soy sauce, but you can serve it however you like, maybe with rice, some other variety of noodles or maybe even on it’s own in a pitta bread (always a good idea for lunch at uni/work if you have left-overs)
I hope you try this and enjoy it as much as my frend and I did!