Thai Ginger Chicken Stir-Fry (Pad Khing) with Cauli-Rice

Ok so I am not going to go all 'banting crazy' here as I am not completely convinced... but I do think it is smart to limit carbs in general, especially at dinner time. I attempted cauliflour pizza's on the weekend (recipe to follow soon) and it was so tasty! I was craving stir fry today so thought I'd try cauli-rice instead of ordinary rice...

Cauli-Rice

So Easy!! OK so for two people I used one small head of cauliflower. I broke off the florets and rinsed them in a colander. I then blitzed the florets in my food processor for about 20 seconds. It will look kind of like cous cous at this stage. 

The next step blew me away at how easy it was!! All I did was put my cauli rice into a microwavable bowl and covered the bowl with cling wrap. I set the microwave to 5 mins and THAT WAS IT! Perfectly cooked cauli-rice.

Thai Ginger Chicken Stir Fry (Pad Khing)

Serves 2

400g chicken breasts, cut into bite size pieces

1 tsp crushed garlic

1 tsp chilli

Oil for frying (I used Sesame but ordinary canola is fine)

1 thumb of ginger, cut into match sticks- click here to learn how

4 spring onions, chopped

1 red pepper, sliced

1 packet mushrooms (I used enoki mushrooms from woolworths)

Sauce

2 tbs fish sauce

1 tbs oyster sauce

1 tbs soya sauce

1tsp sugar/honey

4 tbs water

-combine these ingredients in a bowl

How to

• Heat oil in a suace pan with a lid. I used something like this.
• Add garlic and fry for about 30 seconds. 
• Add the chicken and fry until slightly brown.
• Add the sauce to the chicken and allow to reduce a little bit - about 2 mins.
• Add the remaining ingredients and give it stir. Cook for about a minute and then put the lid on for about 2-3 mins to 'steam' the vegetables.
• Take the lid off and stir in some fresh coriander leaves.
• Serve with cauli-rice.

I am being good in the week with regards to drinking wine but if I wasn't- Alvi's Drift Viognier 2013 is the perfect partner to a good ginger based dish.

Enjoy!