Another in the procession of "Chinese" meals.
3 Chicken Breasts
4 Small Onions
2 Spring Onions
6 Tablespoons Coconut (or Olive) Oil
4 Tablespoons Apple Juice
2 Garlic Cloves
Food container (for marinating)
The night or morning before:
1. Put the coconut oil in a mug, then put the mug in a bowl that is shallower than the mug, then fill the bowl with boiling water to melt the coconut oil. No need to do this with olive oil.
2. Chop the spring onions. Chop the chicken into bite-size chunks.
3. Mix the spring onions, coconut oil, apple juice, garlic cloves and ginger in the mug.
4. Put the chicken in the container and pour the marinade over the chicken. Put the container in the fridge overnight.
The night of eating:
5. Chop the onions and peppers.
6. Heat the wok, throw in the onions and peppers and the chicken in the marinade and stir fry the lot.
Volumise: "I'm not gonna be very inventive here - spinach, pak choi, cabbage, bean sprouts; like last time." - Me, previous recipe.
Add carbs: Mix sugar into the sauce, add more apple juice or apple sauce to the marinade, or perhaps some apple to the stir-fry at the end.
Add fat: Add more coconut oil to the marinade.
Add protein: Mix an egg into the sauce, serve on/with an omelette, mix some peanut butter into the marinade to make a satay-style marinade.
Bonus Fun Fact: The difference between fats and oils is simply whether they are solid or liquid at room temperature. The coconut OIL sat in my room is a solid. Where coconuts are grown, coconut oil is an oil, but in England it's a fat due to the cold temperature here (similar to what happens when olive oil goes cloudy in shops in Winter because it is stored at outdoors temperature). A friend of mine who recently got back from Spain tells me that she had a problem figuring out the difference between the Spanish words for fat, grease and oil, as the examples they gave were in different states in England and Spain.