Harsha's Ginger Chicken Stir Fry
Comfort food is always needed when the weather gets cooler…
My version of a ginger chicken stirfry…
- ½ packet Spaghetti
2 Smallish Onions
1 Small red pepper
6 Medium Zucchini
250g Chopped Mushrooms
One dunch finely chopped spinach
500-700g of Chicken fillets
Chicken& Peri Spice
Whole Black Pepper
2 Tbsp Oyster Sauce
4 Tbsp Sweet & Sour Cause
3 – 4 Tbsp Soy Sauce
2 Tbps Gotchujan paste or Sambal Olek or Siracha or Tomato Sauce
1 Tbsp Sesame oil
Boil spaghetti in salted water until just done – Do not cook till too saft as it will cook further when stir frying.
Chop Onions, Peppers, Zucchinis, mushrooms and spinach into even pieces.
Slice chicken fillets thinly and marinate with some chicken and peri spice.
With a mortar and pestle, crush garlic and ginger (a 1:2 ratio), with dhania stems and a sprinkle of whole black pepper. Grind until fairly fine.
Use half the mix and add to chicken and allow to marinate for about ½ an hour.
In a bowl mix Oyster Sauce, Sweet & Sour Sauce, Soy Sauce, and Gotchujan (or alternative) with the sesame oil.
Add a little oil to a wok and fry the chicken stips in batches on a medium high heat.
Heat more oil and add ginger/garlic mix and fry for a few seconds.
Add onions and peppers and fry for a bit. Add zuchinni and toss and allow to soften slightly.
Add mushrooms and toss.
Add spinach and toss. (A lot of water will come out.) Keep heat on high and keep tossing till spinach is cooked.
Add back chicken and toss to coat in the liquid. (By this point most of the water should have dried up).
Add spaghetti and soy sauce
Mix and coat evenly.
Adjust seasoning to taste.
Garnish with dhania.
For extra flavour add chopped cashews or sesame seeds.