Monday, 8 July 2013

Chicken & Vegetable Stir-Fry

This is a fairly straightforward little stir-fry; nothing out of the ordinary about it except for my tendency to like the combination of oyster sauce and ketchup as a sauce. However, it marks a significant point in the progress of the garden: this is the first dish I have been able to make this seaon using more than one or two vegetables at a time (lets face it I'm talking about PEAS, much as I love them it is exciting to have the choice of something else!)

The Swiss chard was thinnings, but it is starting to look nice and tall, the onions are fattening up but the greens are still juicy and useable and we have even managed a couple of zucchini. The plants look far healthier than last year, but they have mysteriously been very slow to produce any zucchini. We've been finding lots of squash bug eggs on them in the last day or two, so full of suspicion we watered the heck out them and stood by for 15 minutes. Up they came - we removed 32 of the little monsters. Could they have been sucking so much juice out of our zucchini so as to prevent them from fruiting? We suspect so. Here's hoping we've gotten most of them, although we will repeat that process in a day or two to make sure.

2 to 3 servings
45 minutes prep time

Stir-Fried Chicken with Chard, Snow Peas, Onion and Zucchini

450 grams (1 pound; 2 pieces) skinless, boneless chicken breast
1 summer onion
OR 4 or 5 garlic scapes
1 medium zucchini
1 cup snow peas
1 bunch Swiss chard
1 teaspoon to 1 tablespoon peeled and finely minced fresh ginger

2 tablespoons oyster sauce
2 tablespoons ketchup
1 teaspoon arrowroot or cornstarch
2 tablespoons water or apple cider vinegar

2 tablespoons mild vegetable oil

Cut the chicken into bite sized pieces, and set it aside (in the fridge, for preference) while you prepare the vegetables. Trim, wash and chop the onion, using both the green tops and white bulb, but keeping them in seperate piles. Wash, trim and slice the zucchini. Wash and trim the snow peas. Wash and pick over the Swiss chard, and drain it well. Chop it roughly. Keep the green leaves and stems seperate if the stems are substantial (i.e. will need longer to cook than the leaves). Peel and mince the ginger.

Mix the oyster sauce, ketchup, arrowroot and water or vinegar in a small bowl and set aside.

Heat the oil in a large skillet or wok over high heat. Add the zucchini slices and cook until lightly browned on one side - just a minute or two - then add the chicken pieces and continue cooking and stirring, until the chicken is seared all over and browned in spots. Add the chopped whites of the onion and the ginger, the Swiss chard stems if they are thick, and stir in for a minute or so until well amalgamated. Add the snow peas and the onion greens, and stir and cook for another minute or two. At this point things should look pretty much cooked. Add the Swiss chard leaves, and mix in well until they are thoroughly wilted. Add the sauce, and stir in well until the sauce thickens and coats everything.

Serve with steamed rice or noodles.

Last year at this time I made Peas & Cheese.


June said...

Good one! Thanks!

Ferdzy said...

Thnaks for commenting, June!