Welcome to Chez Ablaze

On tonight's menu we have diced garlic and chilli chicken stir fried with seasonal vegetables, infused with soy sauce, fish sauce and date syrup served on a bed of wholegrain rice and quinoa.

First things first let's outline the ingredients you'll need. Now bear in mind you don't need these exact ingredients, these are just what I used, as made up this recipe. So just use whatever you have to hand and use your imagination. Right, here we go, this is what I used:

Ingredients

Olive Oil
Garlic
Crushed chillies
1 x Red Onion
Broccoli
Mushrooms
1 x yellow pepper
1 x scallion
Bunch of cherry tomatoes
Soy sauce
Fish sauce
Date syrup
2 or 3 diced chicken breasts

Step 1) With a garlic crush or sharp knife, crush/chop some garlic (2 or 3 cloves) and start to fry them with some olive oil on a medium heat.

Step 2) Now add the crushed chillies and mix together.

Step 3) dice up your chicken breasts and add them to your wok. Cover the chicken with the garlic and chilli mix.

Step 4) It's time now for a table spoon of soy sauce, a table spoon of fish sauce and a table spoon or two of date syrup.

Step 5) Time for a lazy shortcut. Chop up the brocolli and blast it in the microwave in a plastic microwavable dish topped with boiling water for around 4 minutes.

Step 6) Grab your yellow pepper, red onion and mushrooms and get them chopped. We add these one by one every 2.5 minutes making space in the middle of the pan.

Step 7) Now strain your brocoli and add it to the wok. I add an extra drop of soy and fish sauce at this stage as the brocoli soaks in these flavours nicely.

Step 8) Leave it to simmer and chop your tomatoes and scallions.

Step 9) Add them in and fry for another 5 minutes and your ready to go.

Step 10) Plate up on a bed of wholegrain rice and quinoa.

I'd recommend a nice full bodied glass of red wine to accompany this and I opted for a nice Italian red called Luna Argenta.

The photos used throughout are my own, captured on my Samsung A51 smartphone

Peace Out.