Here’s a relatively easy weeknight dinner idea, adapted from this recipe by Iowa Girl Eats. The original called for sesame seeds (which I forgot to get), broccoli (which I hate – I considered substituting cauliflower but that seemed a little off, texturally and aesthetically, so I quickly fried some bok choy to have on the side, and it was fresh and green and light and spot on). I substituted chives for spring onions and tossed in some nuts.
1/4 cup honey
2 tablespoons soy sauce
1 bunch of bok choy, cut up
1 garlic clove, minced
1 egg white
2 tablespoons cornflour
2 chicken breasts, cut up
salt & pepper
A handful of chives, chopped
Cashew nuts to sprinkle
- Cook rice (I tossed about a cup worth into my cooker and left it to its devices).
- Stirfry bok choy for a few minutes until softened (but still reasonably crisp), then remove from heat.
- Mix honey, soy and garlic in a bowl.
- In another bowl, whisk egg white and cornflour.
- Season chicken with salt and pepper, then toss them into the egg mixture to coat.
- Stir fry chicken until cooker through, then turn off the heat but leave it on the element. Add in the sauce and chives, and stir through.
- Remove and serve up in bowls over rice and alongside the bokchoy.
Frugal factor – 4/5. If you’re lucky, you might get chicken breast for $10/kg. Probably the most expensive would be the honey, if you don’t already have it on hand. I bought cashews for another reason, but we had enough left over to use in this dish.