Ginger Chicken Stir-Fry

Evita’s Kossie Sikelela, p. 79

4 chicken breasts

1 lemon

1 tbs grated ginger

A splash of soy sauce

4 spring onions

A handful of peanuts

Cut chicken breasts into thin strips. 

You should also chop the spring onions (see below).

Squeeze over lemon juice, and grate the ginger. Heat oil in a wok and add ginger. Stir for a few seconds. Add chicken and stir-fry for five minutes. Add a dash or two of soy sauce, chopped spring onions and a little water to moisten. Scatter a handful of roughly chopped peanuts at the end, and fresh coriander.

I forgot to buy peanuts. These are walnuts I had in my pantry.

Well that's... food.

My Rating: 2/5 "None of us enjoyed this dish except for our 5YO and that's because we let him drown his in ketchup. The final product is dry and pretty flavorless. We were only able to eat our first servings because we found some packets of Panda Express sauce in the fridge to put on it. My husband refused to touch the leftovers."