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Rib-Sticking Stir-Fry

by Nigella. Featured in NIGELLA EXPRESS

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Introduction

There is a good amount of meat in this and I bung in a can of cannellini beans rather than going to the, admittedly not really demanding, lengths of cooking and draining some noodles and throwing them in. Curiously, it works. But then, food that can be eaten out of a bowl, with a spoon, always offers succour.

If you can’t get wok or stir fry oil, you can use vegetable oil plus a little grated garlic and fresh ginger.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

NIGELLA EXPRESS

2007

Buy Now

Image of Nigella's Rib-Sticking Stir-Fry — Photo by Lis Parsons

As featured in

NIGELLA EXPRESS

2007

Buy Now

Ingredients

Serves: 2

Metric U.S.

2 x 15ml tablespoons wok oil
300 grams chicken breast fillets (cut into 4cm x ½ cm / 2 x ¼ in strips)
300 grams chopped stir fry vegetables (from a packet)
60 millilitres soy sauce
60 millilitres chinese cooking wine
1 x 400 gram can cannellini beans (drained)
1 x 15ml tablespoon chopped fresh coriander or parsley

2 x 15ml tablespoons garlic flavored oil
10 ounces chicken breast cutlets (cut into 4cm x ½ cm / 2 x ¼ in strips)
10 ounces chopped stir fry vegetables (from a packet)
¼ cup soy sauce
¼ cup chinese cooking wine
1 x 14oz can cannellini beans (drained)
1 tablespoon chopped cilantro or parsley

Method

Heat the oil in a wok, and, over a fairly high heat add the chicken strips and toss them until about to colour.
Once the meat has sealed, add the chopped vegetables and toss around again until they begin to soften, then add the soy sauce and the cooking wine. The soy sauce will help the meat strips bronze beautifully.
Once the heat is back up and sizzling, add the drained beans and toss everything about to mix before tipping onto two plates.
Sprinkle with the herbs and serve straight away.

Heat the oil in a wok, and, over a fairly high heat add the chicken strips and toss them until about to colour.
Once the meat has sealed, add the chopped vegetables and toss around again until they begin to soften, then add the soy sauce and the cooking wine. The soy sauce will help the meat strips bronze beautifully.
Once the heat is back up and sizzling, add the drained beans and toss everything about to mix before tipping onto two plates.
Sprinkle with the herbs and serve straight away.

Additional Information

MAKE AHEAD / STORE:
Leftovers should be refrigerated as quickly as possible and within 2 hours of making. Store in an airtight container in the fridge for up to 3 days. Reheat in a microwave until everything is piping hot.