Sino-Thai Chicken and Mushrooms

Sino-Thai chicken and mushroom stir fry

Sino-Thai chicken and mushroom stir fry

Mrs. Paleovirtus was on sick-leave yesterday, with flu-type symptoms, and a temperature.

As late afternoon prepared to hand over to early evening, I too started to feel a bit off.

Mrs. P and Paleovirtus Jr. had already decided earlier in the day that they were going to eat something covered in a foot-thick layer of melted mozzarella that evening, so I was cooking for myself.

I was hungry, but not starving. Furthermore, I felt like a small yacht running in front of a huge storm. I wanted something that I could throw together in minutes, before whatever it was that was battling my immune system capsized and sunk me.

I had various cravings for all sorts of things. When you’re unsure as to what to cook, I often find the best way to resolve these little internal conflicts is to just go shopping and wing it.

A half-hour later I was back at home, with a lime, a chicken breast, and some beautiful looking mushrooms.

A half-hour later still, I was noisily licking my bowl clean, much to the annoyance of my womenfolk.

A plum, a pear, and a cup of Jasmine tea rounded the meal off perfectly. I slunk off to bed to batten down the hatches, and ride the fever out.

I was woken by the cat’s customary 5am head-butt, if not quite feeling 100%, then certainly in the high 90s. Much improved, in any case.

Chalk one up for the medicinal powers of good food…

Sino-Thai Chicken with Mushrooms

  • Servings: 1
  • Difficulty: Easy
  • Print

Ingredients

  • 1 skinless chicken breast, cut into bite sized pieces
  • a handful of shiitake mushrooms, wiped clean
  • a handful chanterelle, mushrooms, wiped clean
  • 3 spring onions, white and green parts separated
  • 1 inch piece ginger, peeled and finely shredded
  • 2 jalapenos, finely chopped
  • 4 cloves garlic, finely sliced
  • ½ teaspoon 5 spice powder
  • juice of ½ a lime
  • 1 tbsp fish sauce
  • Coconut oil

Method

  • Remove the stalks from both kinds of mushrooms. Thickly slice them. Set aside.
  • Finely slice both parts of the spring onions. Set aside.
  • Heat up about 2 tbsp of coconut oil in a non-stick wok over medium high heat.
  • Add a pinch of the 5 spice powder to the hot oil. Stir fry the chicken until it is cooked through, and has taken on a nice colour, about 5 minutes. Test a piece of chicken by cutting it in half – it should have lost its raw, pink colour, i.e. be completely white. If needs be, continue to stir fry the chicken for a few minutes more. Once cooked, remove the chicken from the wok.
  • Add the shredded ginger, spring onion whites, and the chillies to the wok. Stir fry for 2 minutes.
  • Add the garlic and 5 spice powder. Continue to stir fry for 2 minutes.
  • Add the shiitake mushrooms. Stir fry for 1 minute.
  • Add the chanterelle mushrooms. Stir fry for a further 2 minutes.
  • Return the chicken to the wok. Stir fry for a few moments, half a minute or so at most.
  • Add the lime juice and the fish sauce. stir fry for a couple of seconds, and then transfer to your serving bowl. Garnish with the spring onion greens.
  • Serve, with egg-fried cauliflower rice.

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