Spring Veg Chicken Stir Fry

After a day in the garden sometimes you need to throw a fast stir fry together to get a quick lunch.

Today was one of those days. We put down fresh bark chips, composted the rose garden and then added a few plants for summer.

I had chicken thighs and andouille sausage and lovely spring veggies and threw this together. I’m posting it because the herbs and spices worked well as well as the toppings.

Meat:

3 chicken thighs
2 andouille sausages
2 tbsp olive oil
Chilli flakes
Smoked paprika
Ground pepper

Toss the meats in the olive oil, place in a roasting pan or skillet and sprinkle on the spices. Roast 350F for 30 minutes, then broil under grill for 5.

Meanwhile, while this is roasting, stir fry any fresh and thickly julienned veggies you have to hand.

Veggies I had:
First, a large knob of butter
4 Shallots
1 eggplant/brinjal
4 carrots
1 large head broccoli
1 bunch kale
1 bunch spring onions
6 cloves garlic
1 small cabbage
Herbs and Spices I used:
1 tsp celery seed
1 tsp dill seed
1 tsp saffron
1 tsp ground pepper
1 tsp oregano optional
Cut up these toppings:
1 fresh ripe tomato
4 sweet peppadews
8 olives
Roquefort Blue cheese

Stir fry the veggies until just barely done and crunchy. Add the herbs and spices and leave to rest.

Cut up the toppings or garnishes. I don’t like tomatoes cooked in stir fry and only add them at the end. Overcooked tomatoes in stir fry are not so great, but that’s just my preference.

Once all cooked, place a generous layer of veggies in your plate, top with the meat and garnish away! If I had any lemons I would have added fresh lemon zest as a final touch.

Mom, you’re lucky to have a lemon tree laden at your front door right now!

Happy Spring Cooking to my friends in the Pacific NW!