The sun is finally beaming down on us and I was dying to go out and feel it on my skin. The last thing I wanted to be doing was working out in the kitchen. But sunshine or no, the tummy needs food. But have you ever wondered or noticed , (or is it just me?) the fastest meals are probably the healthiest? (And I’m obviously NOT referring to ‘fast food’!). There’s some worth slaving over dishes and the ultimate sense of gratification comes when the food is wolfed down in the blink of an eye. I suppose that’s too fast…but for purposes of sheer exaggeration, humor me. But when it costs me no time to whip a dish and it gets the same effect, the sense of elation multiplies by many folds.

So here’s one you might want to try. It’s a fast and easy stir fry one meal dish (excluding the steamed rice of course!) It takes about 20 minutes from preparation to cooking. This one is definitely worth having as a time saver when you’re rushing or when you’re not in the mood to spend your time in the kitchen. Nutritious, delicious and fast. What more could u want?

Ingredients: (serves 4)
2 pc chicken thigh or breasts - sliced thinly or in strips
1 medium sized broccoli crown - separate florets from stem. Slice the stem into 1 inch pieces.
1 red bell pepper - remove seeds and cut into 2 inch cubes
3 cloves garlic - chopped
1 tbsp ginger - chopped
3 sprigs spring onion - sliced into 2 inch lengths
1/4 cup chicken broth
vegetable oil

Sauce:
1/4 cup chicken broth
1 tbsp cornstarch
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil

Chicken marinade:
1 egg white
pinch of salt
1 tsp light soy sauce

Method:

1. In a bowl, combine the sliced chicken with the marinade. Mix well until the egg white is well combined with the chicken. Leave the chicken to marinate while preparing the other ingredients.
2. Combine all the sauce ingredient in a bowl and mix until well combined.
3. In a smoking hot pan, pour some vegetable oil. Add the ginger and garlic and fry till fragrant.
4. Add the marinated chicken and fry until the chicken is no longer pink. The egg bits might get stuck to the pan. Try to quickly remove it with the frying slice before it burns on the pan.
5. Add the vegetable and stir fry for 2 - 3 minutes.
6. Add the chicken broth, stir to make sure all the egg is removed from the base of the pan. Cover for 2 minutes or until the vegetable is crisp.
7. Make a well in the pot by pushing the chicken and vegetables to the side of the pan. Pour in the sauce.
8. Leave the sauce to heat for 1 - 2 minutes. Stir to combine everything in the pot with the sauce.
9. Turn off heat.
10. Serve hot with steamed rice.

Tips:

• Use a non-stick pan to prevent the egg from sticking to the pan
• Instead of chicken broth, use 1/4 chicken bouillon cube dissolved in 1/2 cup hot water
• The longer you cook the sauce, the thicker it becomes.
• garnish with chopped roasted cashew nut or peanuts or nothing at all