Black Garlic Chicken Stir-Fry
Whieldons Chicken Stir-Fry offers a delicious and healthy blend of tender chicken fillet strips and flavourful vegetables.
This satisfying dish is perfect for any busy individual looking for a quick and nutritious meal.
Our Black Garlic marinade is made with rapeseed oil (hailed for its nutritional health benefits)
Serves 1 - 2
Prep Time - 0 minutes
Cook Time - 20 minutes
Total time - 20 minutes
- 450g Whieldons Black Garlic Chicken Stir Fry
- 400g Fresh Egg Noodles (for 2)
One Pot Chicken Orzo!
- 675g Whieldons Boneless, Chicken Thighs (6)
- 3 Tablespoons Butter
- Salt and Pepper
- Cajun
- Smoked Paprika
- 1 Lemon
- 500g Uncooked Orzo
- 3 Garlic Cloves finely diced
- 2 Chicken Stock Cubes
- 2 Tablespoons Butter melted
- Fresh Parsley chopped
- Parmesan Cheese
Method
Season the chicken - I use salt & pepper, cajun, smoked paprika & the juice from half a lemon.
(Please note if you do not like spice, it tastes just as good without the cajun and smoked paprika)
Leave to marinate for at least 20minutes or the night before is even better if you're planing ahead.
Heat the 2 tablespoons of butter in a large pan or skillet over a medium heat.
Add the chicken to the pan and cook on both sides until golden brown, about 5 minutes per side. Once both sides are done, transfer to a side dish.
Add a tablespoon of butter or olive oil to the remaining juices in the pan. Add the orzo and stir so it is completely coated. Stir in the garlic & cook, stirring often, so the orzo toasts and turns slightly golden.
Combine & stir 2 chicken stock cubes with 500ml boiling water, once dissolved, pour the chicken stock in with the orzo. Place the chicken thighs back into the pan with the stock and the orzo. Bring the mixture to a boil.
Reduce it to a simmer and cover. Cook for 20 minutes, until the liquid is absorbed and the chicken reaches 75'C internally.
Keep checking every 10 minutes as this will differ based on how high your “simmer” is!
Finally squeeze over the juice from the other half of your lemon, top with parmesan cheese and chopped fresh parsley.
Serve immediately!
Enjoy!
Behind the scenes
The Perfect Crust: A Labour of Love
Welsh Black
Quality meat comes first and foremost from good farming. We should always find out about the meat we eat. What breed the animal is, what it has been fed, how long has it been given to mature, and how long has it been aged.
Our pedigree breed is the modern-day 'Welsh Black' which is the result of ninety years of selectively breeding two Welsh breeds: the North Wales type, raised in the hilly and mountainous regions, and the South Wales type from a lower and gentler landscape. The Welsh Black is therefore a true heritage breed and possibly the purest breed in the world.