WEEKDAYS 1e|12c|p

Stir Fry

Stir Fry Jamie Oliver
Jamie Oliver (with help from Daphne) visited a viewer desperately need in of a fridge raid. Jamie heard the woman's desire for an economical - but delicious - meal for her family, so he whipped up this stir fry using ingredients most people have in their house!
skill level
Easy
time
1-30min
servings
4-6
cost
$
Contributed by :
Jamie Oliver (with help from Daphne) visited a viewer desperately need in of a fridge raid. Jamie heard the woman's desire for an economical - but delicious - meal for her family, so he whipped up this stir fry using ingredients most people have in their house!
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ingredients
  • 4 Chicken thighs (bone in/skin off)
  • 4 Tablespoons Asian Sweet Chili Sauce
  • 4 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Sesame Seeds
  • Salt & Pepper (to taste)
  • 1/2 Medium Red Onion (minced)
  • 2 inch piece Ginger (peeled & minced)
  • 1 bunch Cilantro stems (minced)
  • 3 Scallions (whites minced while reserving greens) 
  • 3 Reserved Scallion greens (see above)
  • 4 cloves Garlic (minced)
  • 1/2 Habanero (minced)
  • 3 spears Asparagus (sliced 1/4 inch thick)
  • 1/2 cup Sugar Snap Peas (minced)
  • 4 leaves Rainbow Swiss Chard (stems minced/leaves sliced thin)
  • 4 Tablespoons Low Sodium Soy Sauce
  • Juice of a Lemon
  • 4 cups Brown Rice (day old)
  • 3 Eggs 
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 Tablespoons Extra Virgin Olive Oil 
    4 Chicken thighs (bone in/skin off) 
    Salt & Pepper (to taste)
    For the chicken: In a low-sided saucepan heat 2 Tbsp oil. Season both sides of chicken thighs with salt and pepper and place in hot saucepan. Cook for 10 minutes, turning once. 
  • 2
    4 Tablespoons Asian Sweet Chili Sauce 
    1 Tablespoon Sesame Seeds 
    Some of 1 bunch Cilantro stems (minced)
    Transfer to a small non-stick saute pan over high heat, reserving liquid. Top each piece of chicken with a tablespoon of sweet chili sauce. Cook for 5 minutes or until chicken begins to caramelize. Sprinkle with sesame seeds and finish cooking for 5 minutes. Transfer to serving plate and garnish with cilantro.
  • 3
    2 tablespoons Extra Virgin Olive Oil
    1/2 Medium Red Onion (minced)
    2 inch piece Ginger (peeled & minced)
    1 bunch Cilantro stems (minced)
    3 Scallions (whites minced reserving greens)
    4 cloves Garlic (minced)
    1/2 Habanero (minced) 
    3 spears Asparagus (sliced 1/4 inch thick)
    1/2 cup Sugar Snap Peas (minced)
    4 leaves Rainbow Swiss Chard (stems minced/leaves sliced thin)
    3 Tablespoons Low Sodium Soy
    Sauce  Juice of a Lemon
    For vegetables: In a large saute pan heat olive oil over high heat. Saute onion, ginger, cilantro, scallions, garlic and habanero stirring often for 2 minutes. Add asparagus, snap peas and swiss chard stems and continue to cook over high heat for another 2 minutes. Add soy sauce and stir to cover. Serve on a warm platter. Garnish with lemon juice and cilantro leaves.
  • 4
    4 cups Brown Rice (day old)
    3 Eggs
    1 Tablespoon Low Sodium Soy Sauce 
    3 Reserved Scallion greens from Vegetables
    For rice: In low-sided saute pan stir rice into reserved juice. Cover & cook over medium heat until rice is hot. In a small bowl whisk eggs and soy sauce until frothy. Pour egg mixture over rice and place scallion green on top of rice. Cover and continue to cook for 2 minutes. Serve warm.
 
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