We often buy bags of frozen vegetables and chicken breasts as they often turn out cheaper than fresh, not to mention that they last ages in the freezer. For this dish, you can use the mushrooms and edamame from frozen straight into your hot pan, saving you time and effort in washing and chopping. Make sure that our chicken is fully defrosted before using though.
Note: you will have some leftover coconut milk at the end of this, so either keep in the fridge for a couple of days to use in making porridge or rice pudding. Alternatively, freeze the leftovers to use another day.
For the sauce:
2 tbsp tamarind paste
2 garlic cloves, grated
Juice of 1 orange
2 tbsp soy sauce
1/4 can coconut milk (put the rest in the fridge for later)
1 tsp sesame oil
Squirt of sriracha or other hot sauce
For the rest of the stir-fry:
2 chicken breasts, sliced as thinly as possible
2 tbsp olive or vegetable oil
2 cups sliced frozen mushrooms
1 onion, sliced
3/4 cup frozen edamame
125 g dried noodles, cooked as per packet instructions
Optional:
Pickled red cabbage, to serve
For the marinade:
Mix all the ingredients together into a smooth sauce.
For half of the sauce over the sliced chicken and put in the fridge to marinade for as long as possible.
Set aside the rest of the sauce.
For the stir fry:
Heat the oil in a frying pan on medium heat.
Chuck in the onion and fry for a few minutes until it starts going soft and translucent with a few brown sports.
Add the mushrooms, turn the heat to high and cook until all the liquid has evaporated.
Add the chicken and the sauce it has been marinading in. Cook until the all the meat turns opaque.
Add the rest of the sauce and the edamame, stir in and cook for another 5 minutes until the chicken is fully cooked through.
Add the cooked noodles, stir through and let bubble away for another minute or so until they are covered by the sauce.
Turn off the heat and serve in deep bowls with pickled red cabbage and a drizzle of some more coconut milk and hot sauce.
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