Good food doesn't have to be difficult…
I have recently remembered that I own a Griddle Pan. It’s been sitting on the top shelf for ages just gathering dust and having things stacked on top of it, but recently it has found its way back onto the hob and I don’t know why it ever left! I have also found a new love for griddled chicken, I think it makes what can be sometimes be a boring meat (I know that’s my own fault) into something super tasty and all with the use of one pan. This one brings both of those things together.
Shred the red cabbage so that is quick to stir fry, thinly slice the mangetout and cut the baby corns into quarters lengthwise. Now, heat up your wok and drizzle in a little oil and stir fry the vegetable for about 5 minutes and then take off the heat and leave while you cook the chicken.
For the chicken, start off by putting into a sandwich bag and bashing it with a rolling pin, until it’s nicely flat and thin. Rub the chicken with oil and season both sides with the salt, pepper and garlic powder. Next, heat a griddle pan or any pan if you don’t have one, and cook the chicken for about 4 minutes either side (this should give you lovely black grill lines). Once your chicken is done put it on a baking tray in the oven (200c) while you heat through your stir fry. Once everything is back up to temperature, you’re ready to serve!