Sunday, August 6, 2017

Bangla-Chinese Experimentation

Chicken & Naga Pickle Stir-Fry

Steamed rice with chicken & naga pickle stir-fry

I've relied on stir-fries for relatively healthy meals ever since university, though I've graduated from readymade sauces by now. This is a very simple stir-fry that I sometimes cook on weekdays, albeit with a slight twist - naga pickle. Usually, I stir-fry my chicken with a little garlic before adding soya and oyster sauce, followed by various veggies. I'm a big fan of naga pickle, and so one day I made the decision to marinade chicken in this before cooking. I knew I'd like I'm not sure I should be calling it experimentation! However, the flavour (and the kick!) here is quite strong, so it won't be for everyone. The recipe below serves two generously.


  • 400.00 g boneless chicken breast or thigh
  • 1.00 teaspoon of garlic, crushed
  • 1.00 teaspoon of ginger, shredded
  • 2.00 tablespoons cornflour
  • 1.00 tablespoon sesame oil
  • 1.00 tablespoon naga pickle and oil
  • 1.00 carrot
  • 80.00 g of asparagus tips
  • 80.00 g of sprouting broccoli (or just broccoli)
  • 7 or 8 mushrooms
  • 1.50 tablespoon soya sauce
  • 1.50 tablespoon oyster sauce
  • Spring onion, to taste
  • Sesame seeds, to taste


  • Cut the chicken into cubes. Mix with the sesame oil, naga pickle, cornflour, garlic, ginger and leave to marinate while preparing the vegetables
  • Slice the mushrooms into slivers, shave the carrot into thin strips using a peeler and cut the broccoli into bite size pieces. Leave the asparagus alone apart from cutting off any stringy, older parts
  • Heat a frying pan on the stove, then add the chicken. On medium heat, fry for 8 minutes, adding a little water if the cornflour starts to stick (this will be unnecessary if your chicken is sold with a high water content)
  • While the chicken is cooking, toast the sesame seeds in a small pan without oil, until they begin to brown. Take off the heat and set aside
  • Turning back to the chicken, add the soya and oyster sauces along with a little water, then cover and cook for 2 minutes on medium low heat
  • Lift the cover, and deglaze with a little water if necessary 
  • Add the vegetables, then cover and cook for a further 4 minutes
  • While the vegetables are cooking, slice the spring onion into little pieces
  • Take the dish off the heat, and serve sprinkled with the toasted sesame seeds and spring onion

Additional Info
Feel free with switch up the sauces (try mirin or fish sauce) and of course, the vegetables. I've only cooked them for 4 minutes because I like them quite crunchy, but leave them on the stove longer if you want. Naga pickle is available to buy at most South Asian stores in the UK. It's sold in small jars, and can be mixed into dips or served as a side during meals.

No comments:

Post a Comment