¾ kilo chicken breast or thigh, very thinly sliced
1 onion, finely sliced
1 tbsp Ginger Stir-In Paste
1 tsp Garlic Stir-In Paste
1 large orange or lemon, zested and juiced
1 and 1/2 tbsp Chilli, Hot Stir-In Paste
1 tbsp sugar
2 tbsp soy sauce
1 tbsp vinegar
1/2 tsp oil
2-3 spring onions, finely chopped (optional)
Heat oil in a pan. Add chicken and leave to brown a little before stirring. Add everything else except the spring onions which is for garnishing.Cook for 3 to 5 minutes.
If you want to thicken the sauce, mix 1 tbsp cornstarch with 5 tbsp cold water. Then fold into the chicken while cooking. Season to taste.
Ingredients:
3 tbsp soy sauce
2 tsps fish sauce
2 tbsp lemon or lime juice
3 tbsp canola oil
1tbsp sugar
½ birds eye chilli, finely diced
2 garlic cloves, minced
This dressing can make two batches of Asian Salads for two.
Asian Salad Mix:
shredded cabbages - red, green and white
thin strips of carrots
bean sprouts
onions (optional)
coriander
mint
Ingredients:
3/4 cup soy sauce
1/2 cup oyster or hoisin sauce
1/4 cup apple or grape juice
1 tbsp sugar
1 tbsp ground pepper
2 tbsp peanut butter
Mix all together in a jar. Cover and keep in the fridge.
To use: About ¼ cup per 500gms of combined stir-fry ingredients (proteins + vegetables + noodles/rice) plus 4 to 8 tbsp water.
3/4 cup soy sauce
1/2 cup oyster or hoisin sauce
1/4 cup apple or grape juice
1 tbsp sugar
1 tbsp ground pepper
2 tbsp peanut butter
Mix all together in a jar. Cover and keep in the fridge.
To use: About ¼ cup per 500gms of combined stir-fry ingredients (proteins + vegetables + noodles/rice) plus 4 to 8 tbsp water.
Ingredients
1/2 pack Chang's flat rice noodles (about 125 gm) or equivalent
2 tbsp vegetable oil
2 cloves garlic or 1/2 tbsp Gourmet Garden Garlic
1 and 1/2 chicken breasts (boneless, skinless)
1 large egg
Broccoli and/or bok choy
2 tbsp vegetable oil
2 cloves garlic or 1/2 tbsp Gourmet Garden Garlic
1 and 1/2 chicken breasts (boneless, skinless)
1 large egg
Broccoli and/or bok choy
Sauce
2 tbsp soy sauce1 tbsp honey
2 tbsp oyster sauce or hoisin
1 tbsp white vinegar
1 tbsp sugar
1 tbsp Gourmet Garden Hot Chilli
- Prepare the noodles according to packet instructions.You can break the noodles into two for easier handling. If you use Chang's, let it sit in the hot water for 8 minutes only and drain.
- Meanwhile, combine sauce ingredients in a bowl to make things easier later.
- Mince the garlic straight into the pan or casserole with the oil. I personally prefer any non-stick casserole that has a cover. Place on high heat.
- Once garlic or the garlic paste is starting to turn golden, add the chicken. Cover.
- Turn the chicken pieces over and add the vegetables on top. Cover for a minute.
- Move the chicken and vegetables to one side to make room for an egg. Crack in the egg, and scramble it. Cover until you see the egg cooked. Stir and break the egg into pieces.
- Add the noodles and the sauce. Fold gently to combine, for the sauce to coat the noodles evenly.
- Serve immediately.
