This recipe doesn’t have a name, because I only made it up on Monday. But it was really nice, so I think it deserves to be written down. Call it anything you like.
Ingredients (serves 2)
2 chicken breasts
A handful of bean shoots
A handful of mange tout, chopped into pieces an inch long
Three spring onions, chopped up small
For the marinade
2 tbsp sesame oil
Three cloves of garlic, chopped or sliced
A little hunk of ginger, finely chopped
A sprinkling of chili flakes
A splash of lemon juice
Mix the sesame oil, garlic, ginger, chili flakes, salt and lemon juice together in a dish. Cut the chicken into smallish pieces and stir it in, making sure every piece of chicken is coated with marinade. Leave for at least half an hour.
Boil the rice. When it’s got about 15 minutes to go, heat the olive oil in a frying pan. Once it’s hot, add the chicken and fry quickly on both sides until it starts to brown.
Turn the heat down and add the mange tout and the bean shoots. Keep stirring.
When the rice has ten minutes to go, add the cashews to the rice pot. Once the rice is done, drain it, add a slab of butter and close the lid for a minute.
Add the spring onion to the chicken pan, stir and take off the heat. Take the lid off the rice and stir it so that the butter is mixed in. Add the rice to the chicken and stir everything together. Put on plates. Eat.