This is my teeny tiny twist to my favourite dish from Chinese takeaway – the ginger & spring onion (scallion) chicken stir fry, which I have substituted the spring onions with a leek.
This batch of stir fry was a generous one in terms of portion size. This came about when there were discounted chicken tenderloins for about $8+ per kilo at Harris Farm Markets. Forgetting the fact that it was just two people in the Fuss Free Cooking household as well as I will be traveling to Melbourne in two days, I brought 1.5kg home! I used 500g for chicken biryani and the rest for this to make this speedy chicken stir fry, a couple hours before boarding the flight.
I know any practical and smart home cooks out there would have advised me to freeze the unused chicken tenderloins. But I will let you in on a little secret, I normally buy meat as I needed and don’t like to use frozen meat, if I can help it. I guess I have a pet peeve of seeing defrosted meat. I guess I am ready for your strange stares at me now ha!
With the amount food I in the fridge at the moment, let’s just say my beloved won’t be missing me because I left him enough food to feed an entire footy team!
I am also loving a smaller sized 1-cup Campbell’s Stock. A perfect size for making gravy and stir fry sauces without having an awkward amount of unused stock – (Not sponsored)
P/S: Speaking of smart and practical home cooks, are you guys ready for the season 6 MasterChef Australia premiering today? You can catch a sneak peek here.
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