August 22, 2021 / Lyn Jones / 0 Comments
Good! Enjoyed by both males. Rod thought the sauce was a bit strong .
SERVES: 6
Orange Chicken Sauce
1/3 cup freshly-squeezed orange juice +2 tsp finely minced zest
3 Tab soy sauce (or tamari)
1/2-1 tsp chili-garlic paste
2 Tab brown sugar
2 minced garlic cloves
1 Tab rice wine vinegar
1/4 cup water
1 1/2 Tab cornstarch
1 kg boneless, skinless chicken breast, cut into 2″ cubes
1 tsp salt
2 tbsp olive oil
1. Preheat oven to 170 C (FF). In a large bowl toss chicken breast pieces with salt and olive oil and arrange on a baking sheet. Bake chicken cubes for 20 minutes on centre rack (if not FF) until cooked through.
2. While chicken is baking, prepare a sauce. In a small bowl form a slurry by combining corn-starch with water until fulling incorporated. In a small saucepan add all ingredients, including prepared slurry, and bring to a simmer. Allow to simmer for 3-5 minutes, until sauce has thickened.
3. Once chicken is done, pour the orange sauce over the chicken and toss until chicken is fully coated. Serve warm over white rice or cauliflower rice. Enjoy!
November 22, 2020 / Lyn Jones / 0 Comments
This baby packs a flavour punch + is filled with loads of veg to help you get your daily fix.
Serves 4-6
Ingredients
Pesto
2 cups coriander leaves, firmly packed (1 large bunch – leaves, stalks, 2 well-washed roots)
1/2 cup roasted, unsalted peanuts
1.5 tsp soy sauce
1/3 cup olive oil (a lightly flavoured one will be best)
1/2 tsp sesame oil
1/2 tsp fish sauce
1 tsp black vinegar or rice wine vinegar could work
juice and zest of one lime
1 spring onion, roughly chopped
1/2 a hot red chilli (or a whole mild one)
1 tsp freshly grated ginger
1 small clove of garlic, crushed
Salad
300g noodles (rice stick, egg or even spiralized zucchini would work)
1 large carrot, spiralized or grated
1 cup of cucumber, halved and thinly sliced
2/3 cup of coriander leaves
1/2 a red chilli (finely sliced)
3 spring onions finely sliced
1 cup bean shoots
1/4 of a small red cabbage finely shredded (2.5 cups approx)
2 tsp apple cider vinegar
pinch salt
3 Tbs roasted peanuts
Place cabbage in a bowl and dress with vinegar and salt, toss to combine and set aside to pickle slightly (this creates a much milder cabbage flavour and better texture for your salad).
Make pesto: Put all ingredients in a small food processor and blend until pesto consistency is reached. Taste and adjust seasoning and flavouring as required. Scrape into an airtight container.
Make salad: Cook noodles, drain & refresh briefly in cold water then drain again.
Toss with 2 Tabs of the pesto you’ve just made.
Drain cabbage, combine with noodles, coriander, carrot, cucumber, spring onion, and 2/3 of the bean shoots. Add more pesto to this mix if you want to.
Top with remaining bean shoots, the sliced chilli & peanuts. Dot another Tab of pesto around.
P.s This keeps in the fridge for lunches for a couple of days.