Sarah Butler: If you like a Chinese takeaway you'll love this sweet and sticky stir fry

This week’s stir fry hits all the right notes.

Easy to adapt to personal tastes, you can swap in or leave out any vegetable you wish

If you love a Chinese takeaway, get ready to be blown away.

This week’s sweet and sticky stir fry hits all the right notes.

Everyone who tries this dish begs for the recipe to make at home.

Easy to adapt to personal tastes, you can swap in or leave out any vegetable you wish.

The sauce is sweet and sticky and can be prepared ahead, meaning you have a speedy dinner at your fingertips once your chicken and vegetables are stir-fried.

Once you’ve tried this superior fake-away, why not try my homemade granola.

I stopped buying commercially made granola a few years ago, and now make my own most weeks.

Crunchy and golden, this recipe is tasty, great value, and makes for a healthier breakfast choice.

Sweet & Sticky Chicken Stir Fry With Egg Fried Rice

recipe by:Sarah Butler

Everyone who tries this dish begs for the recipe.

Servings

4

Preparation Time

 10 mins

Cooking Time

 20 mins

Total Time

 30 mins

Course

 Main

Ingredients

• 4 chicken breasts, cut into thin strips

• 200g rice of choice — I like basmati

• 1 egg, beaten

• 5 tbsp sunflower oil

• ½ red pepper, finely sliced

• ½ yellow pepper, finely sliced

• ½ green pepper, finely sliced

• 1 carrot, finely sliced (I used a julienne peeler)

• 1 small onion, finely sliced

• 1 clove garlic, minced

• 4 tenderstem broccoli spears, cut into thin pieces

• 4-5 sugarsnap peas, cut in half lengthways

• 4-5 baby corn, cut in half lengthways

• For the sauce

• 2 tbsp sunflower oil

• 5 tbsp tomato ketchup

• 3 tbsp honey

• 1 tbsp light soy sauce

• 2 tsp sesame oil

• ½ tsp white wine vinegar

• 4 tbsp sweet chilli sauce

• 50ml water

• ½ chilli, deseeded and finely chopped

• 2 garlic cloves

• 1 tbsp fresh coriander. chopped

• To garnish, handful of fresh coriander, finely chopped

• 3-4 tbsp sesame seeds

Method

1. To make the sweet and sticky sauce, place all of the sauce ingredients into a saucepan and bring to a simmer. Leave to reduce for 10 minutes, stirring occasionally. The sauce will thicken as it reduces down.

2. Cook the rice as per packet instructions.

3. Once the rice is cooked, add it to a frying pan on medium heat. Make a well in the middle of the rice and pour in the beaten egg. Allow the egg to cook for one to two minutes on a medium heat. As it scrambles, mix it into the rice using a fork. Season with salt and pepper.

4. Cover and set aside until serving.

5. Place 3 tbsp of sunflower oil into a large frying pan or wok and place on a medium to high heat.

6. Cook the chicken strips in batches until golden. Set aside.

7. Add all of the vegetables to the same pan with 2 tbsp sunflower oil, and toss until slightly browned, but still crunchy.

8. Return the chicken to the pan with the vegetables. Pour in the sweet and sticky sauce and combine with all the ingredients. Garnish with coriander and sesame seeds and serve with the rice.

Sarah's secret

A mandolin is a great kitchen tool to have. It is razor sharp and slices vegetables extremely thinly. Useful for making potato gratin and salads, it’s also ideal for stir fries.

Homemade Granola

recipe by:Sarah Butler

You can use whatever ingredients you like and leave out anything you don’t. Keep an eye on the oven as it bakes; granola can burn in a matter of seconds — I’ve been caught out many times myself!

Servings

4

Preparation Time

 15 mins

Cooking Time

 15 mins

Total Time

 30 mins

Course

 Main

Ingredients

• 1 tbsp butter, melted

• 3 tbsp coconut oil, melted

• 3 tbsp maple syrup

• 200g oats

• 100g chopped nuts of choice — I use almonds and hazelnuts

• 40g Rice Krispies

• 3 tbsp desiccated coconut (optional)

• 3 tbsp dried fruit, finely chopped — I use cranberries

Method

1. Preheat the oven to 200˚C, 180˚C fan, gas 4.

2. Combine the melted butter, coconut oil and maple syrup in a jug.

3. In a large mixing bowl, add the oats and nuts.

4. Pour the melted butter, coconut oil, and maple syrup mixture over the oat mix and combine everything well.

5. Spread the mixture out on a baking tray and bake for 10 to 15 minutes, tossing the mixture every five minutes for an even cook. The oats should be lightly golden.

6. Remove from the oven and add the Rice Krispies, desiccated coconut, and dried fruit.

7. Give everything a good mix to combine it. Once completely cooled, store in an airtight container for up to four weeks.

Sarah's secret

Double the mixture for a larger household. It will take a little longer to bake, so keep an eye on it in the oven.