Quick Wok Chicken
This will be a quick post, then I have to run. It wasn’t my original intention to post this, I just wanted to share it on my instagram. After more thought, I decided to blog it here too because it will be a wonderful accompaniment to jollof rice. Or you can eat it on its own, like I did.
I just threw everything together. You can pretty much use whatever vegetable you have, even leafy ones. Want a quick sauce, add a little water, a little more salt, make a slurry, and you’re done!
I was craving chicken suya, but didn’t want to have to go out to get it, so I made this, and I’m glad I did.
Quick Wok Chicken
This serves 1
- 1 chicken breast (actually 1/2 of a whole)
- 1 small red onion
- 1 green bell pepper
- 150g of cabbage, shredded
- 1 teaspoon of salt, divided
- 1 teaspoon of ground coriander
- 1 teaspoon of cayenne pepper
- 1/4 teaspoon of grated nutmeg
- 1 teaspoon of paprika
- 1/2 teaspoon of dried thyme
- 1 teaspoon of turmeric
- 1 teaspoon of oil
Flatten the chicken breast. I do this by putting it between two pieces of cling film and beating it with a heavy rolling pin. You can also use a small nylon bag.
Mix all the spices from coriander to turmeric. Add 1/2 teaspoon of salt.
Rub some of the spice mix into the chicken. Reserve a little of the mix for the vegetables.
Lightly grease your frying pan and set it over medium high heat.
Put the chicken in the pan, and cook for 4 minutes on each side. The chicken will be bronzed.
Remove the chicken from heat and slice it. Set aside.
Place a wok over medium heat. Put the oil in the wok and add the vegetables immediately. Add the remaining spice mix.
Sauté for 4 minutes, then add the sliced chicken.
Stir fry for another 3 minutes, and serve.