Chilli Ginger Chicken Stir Fry

I really am on my last few pieces of veg after my Asda shop a couple of weeks ago- which I must say, has all kept really well. As I have written before, stir frys are super easy and cheap, and you can chuck in most veg.

I must admit I am getting a bit bored of eating veg all the time, so I decided to add some chicken to this dish, a little extra protein. I got the chicken in the Co-op reduced section the other day; chicken breast strips for £1, and this will give me around 3 portions.


My ingredients were:

  • Chicken
  • Fresh Chilli
  • Fresh Ginger
  • White Cabbage
  • Leeks
  • Broccoli
  • Spring Onion
  • Mushrooms
  • Mustard Seeds
  • Lime Juice
  • Chilli Flakes

I started by finely chopping 1/2 red chilli and some ginger, adding both to a hot pan with a drizzle of oil. To this fragrant mix, I then added the chicken. Ensuring the chicken was golden and cooked through, I then removed this from my wok, leaving the oil and remanded of the chilli and ginger.

Now onto the vegetables…

I sprinkled in a few teaspoons of mustard seeds, which then started popping all over the kitchen- this took me slightly by surprise. Quickly I covered the seeds with my sliced cabbage, leeks and broccoli stalks, which put the flying seeds at bay.

Stir Fry Veg!

As well as being easily available, and a great flavour, mustard seeds are said to have a lot of health benefits too, helping the skin and supposedly preventing migraines.

I let the green veg mix cook for around 15 minutes, allowing the leeks and cabbage to soften, and the broccoli to become tender.

When the veg was nearly ready I added chopped mushrooms, which softened quickly. I wouldn’t usually put mushrooms in a stir fry, and to be honest, Ive only just started cooking them at all, but I had some leftover, and they only take a few minutes to cook.

Before serving I reincorporated the chicken to heat through, and once this was piping hot, served myself a big portion. To top off the dish I added my trusted spring onion and red chilli flakes.

Final Dish

The mustard seeds, chilli and ginger gave the veg a real kick and deep flavour, so I didn’t feel the need to add any soy sauce or sweet chilli, but both would be lovely. I prefer cooking stir frys with infused oils, as this adds extra flavour whilst actually cooking the food.

Price wise, the whole meal cost me around £1.20, including my bargain chicken. As I had quite a bit of veg to use up I do also have a pot of leftovers, which are great cold or hot, after a whiz in the microwave.

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