Chicken Stir Fry with sweet
and sour sauce.
So, we’ve had a nice Sunday roast chicken, we had cold chicken and salad, (actually it was chips, but I am trying to convince myself that I am on a diet!), so what to do with the rest?
Stir Fry!
We actually like stir fries, not just because they are easy to prepare and cook, but it reminds us of our travels to Asia.
We have been lucky enough to have been to India, Thailand, Vietnam, Cambodia, Malaysia and Sri Lanka.
Our favourite will always be India but the others have their merits as well.
A lot of the street food is stirred fry, served with rice or noodles and for some reason, the stalls have these really small stools by them so that you can sit and eat just after it has been cooked.
I was alright as I am only five feet, but at six-feet-plus Martin used to have more of a struggle! It’s not so much the sitting down, but the getting up!
Luckily, we did a lot of traveling before he had his hip done, as I don’t even think he would get down to the seat now!
When we were in Malaysia, we went to Langkawi and stayed in Georgetown.
One of my favourite eating places was a square with lots of different stalls round the edges, each one selling a different type of food. Martin is very partial to curry, so that’s what he had, I love spring rolls and they had so many different varieties!
One night they had a Chinese dancing dragon there, it was wonderful, the music and the vibrant colours. Ah, memories!

Ingredients
Leftover chicken, you can use the breast but some of the other meat is more moist.
Onion
Mushrooms
Red Pepper
Spring Onions
Pak Choi
Anything else that would go into a stir fry, ie carrots, sliced very thinly, broccoli, etc
Packet of straight to wok noodles

Sweet and Sour Sauce
2 Tbl spoons light soy sauce
4 Tlb spoons tomato ketchup
4 Tbl spoons Rice wine vineger or saki
4 Tbl spoons caster sugar

Method
As the chicken is cooked, I don’t put it in first
Fry the onion in a small amount of sunflower oil in a wok
Add the pepper and any other hard veg so that it can soften a bit
I also add a bit of the sauce, to flavour the veg
Add the mushrooms and everything else except the Pak choi
Add the remaining sauce and then add the pak choi
Add the noodles and keep stirring until they have taken on some of the sauce colouring.
Serve!