My first encounter with Jamie Oliver took place when I was living in the UK. I watched every single one of his TV shows. The way he can make the most difficult and complicated recipes seem “a piece of cake” is truly amazing. But besides his great culinary ability, the restaurants and TV shows that he made and makes, Jamie Oliver really looked deeper in people’s food habits paying special attention into children.
The Jamie Oliver foundation in the UK and USA and the Good foundation in Australia joined forces to raise awareness of how food impacts our health and happiness and Food Revolution Day (FRD) was created and it is celebrated today. “Food Revolution Day”, as it is described in the events’ official website, “is our opportunity to get the world to focus on the importance of keeping cooking skills alive for generations to come.”
FRD 2014 is dedicated on kids but adults can benefit too, especially those that think food preparation is difficult or extremely time consuming. Some recipes are difficult to make and indeed our hectic lifestyle can leaves us with very little time for dinner preparation but today’s recipe is far away from all this.
It is a fresh, healthy, colorful dish that even the most inexperienced cook can prepare easily. Also, it is a lovely way for kids to eat veggies and if they are old enough, they can help you prepare it too. And, combines Greek and Chinese cuisine in the most tasteful way.
Today is our opportunity to focus on the importance of keeping cooking skills alive for generations to come. So, start cooking!
Greek salad and chicken stir fry
- 500 gr boneless chicken thighs
- 1 large roughly chopped green peppers
- 1 large roughly chopped onion
- 1 tablespoon finely chopped ginger
- 2 finely chopped garlic cloves
- 150 gr roughly chopped cucumber (without the skin)
- 200 gr cherry tomatoes cut in half
- 15-20 olives (with no seed) cut in half
- 3 tablespoons capers
- 100 gr crumbled feta cheese
- 3 tablespoons finely chopped parsley
- 1 tablespoons finely chopped fresh oregano, or ½ teaspoon dried
- 4-5 tablespoons extra virgin olive oil
- salt and pepper, for seasoning
- roughly chopped lettuce, for serving
- pita breads, for serving
- Before you start, you need to chop all your vegetables and chicken thighs. When all is done, put a large wok or, a large nonstick frying pan over high heat and let it warm up. NOTE: all cooking should be made using high heat while stirring continuously.
- Carefully add 2 tablespoons of olive oil and the pieces of chicken into the wok and stir continuously until golden on the outside (2-3 minutes).
- Add the ginger, garlic, onion and peppers and stir for approximately half a minute, OR until onion chunks start to slightly golden.
- Mix in the chunks of cucumber and cherry tomatoes and continue stirring for a minute.
- Turn off heat but don’t remove the wok from the stove.
- Stir in the capers, olives and chopped herbs. Add the remaining two tablespoons of olive oil and half of the crumbled feta cheese and combine.
- Slightly season with salt and pepper. NOTE: Taste it before adding any salt as the olives, capers and feta cheese are already salted.
- Serve on a bed of roughly chopped lettuce leaves, sprinkle the rest of the feta cheese on top and add slices of warm pita breads on the side. Enjoy!
- It is essential to put ingredients gradually and NOT all at once, as you will end up boiling them instead of stir frying them.
- It is essential to use a large wok or frying pan, to have plenty of stirring room.
- The vegetables should remaining crispy, so do not wilt them.
- You can use any color pepper you like.
- If you cannot get hold of cherry tomatoes, use regular tomatoes roughly chopped.