Sesame Chicken on Fried Rice

Name: Sesame Chicken with Fried Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 1 1/2 tbs peanut oil; 8 chicken thigh fillets; 1/3 cup (80ml) sweet chilli sauce; 2 tbs honey; 2 tbs soy sauce; 2 free-range eggs, lightly whisked; 2 x 240g pkts Seeds of Change Brown Rice Pilau with a Hint of Turmeric; 80g snow peas, halved lengthways; 1 cup (150g) frozen broad beans, thawed, peeled; 100g green beans, trimmed, halved lengthways if preferred; 1 tbs sesame seeds, toasted

November 30, 2020November 27, 2021 Zoe P

Sesame Chicken with Fried Rice

November 30, 2020

by Zoe P

Cuisine Asian

Category Asian Chicken Dinner Rice

Persons

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Notes

This family friendly dinner is quick to prep and delicious, the sesame chicken is tender and juicy, served on a bed of fried rice.

Ingredients

1 1/2 tbs peanut oil
8 chicken thigh fillets
1/3 cup (80ml) sweet chilli sauce
2 tbs honey
2 tbs soy sauce
2 free-range eggs, lightly whisked
2 x 240g pkts Seeds of Change Brown Rice Pilau with a Hint of Turmeric
80g snow peas, halved lengthways
1 cup (150g) frozen broad beans, thawed, peeled
100g green beans, trimmed, halved lengthways if preferred
1 tbs sesame seeds, toasted

Instructions

Preheat oven to 200°C. Line a roasting pan with baking paper. Heat 1 tbs of the oil in a large frying pan over medium-high heat. Cook the chicken, in batches, for 2 mins each side or until browned. Transfer to the lined pan.
Add sweet chilli sauce, honey and soy sauce to the frying pan. Bring to the boil. Cook for 2 mins or until the mixture reduces slightly. Drizzle over the chicken in the lined pan. Bake for 10-15 mins or until the chicken is golden and cooked through.
Meanwhile, wipe the frying pan clean. Add the remaining oil and heat over medium-high heat. Add the egg and swirl to coat the base of the pan. Cook for 3 mins or until light golden underneath and just set. Turn onto a clean work surface. Roll into a log and thinly slice crossways. Add the rice to the pan. Cook, stirring, for 2 mins or until heated through. Add the snow peas, broad beans and beans and cook, stirring, for 2 mins or until tender.
Divide rice mixture among serving plates. Top with the chicken and egg. Drizzle with pan juices and sprinkle with sesame seeds to serve.

Thai BBQ Chicken

March 22, 2019March 22, 2019 Lenny Hayne

Thai BBQ Chicken

March 22, 2019

by Lenny Hayne

Category Asian Chicken

Persons

Prep Time

15 minutes

Cook Time

50 minutes

Ingredients

1 chicken, size 18-20
1 jar Valcom Pad Thai Paste
2 tablespoons oil
1 lime, zested & juiced
3 tablespoons Squid Brand Fish Sauce
1 long red chilli, de-seeded and finely sliced
5 kaffir lime leaves, shredded
1/4 cup coconut sugar
Banana leaves, to serve
Fresh basil, to serve
Lime wedges

Instructions

Turn on BBQ or pre-heat oven to 190.
Place chicken on a board, breast side down and cut down both sides of the backbone using poultry shears or kitchen scissors. Discard backbone.
Turn chicken over and press firmly on the breastbone to flatten. Place chicken in a non-metallic dish.
Combine the Valcom Pad Thai paste, oil, lime, Squid Brand Fish Sauce, chilli, kaffir lime leaves and coconut sugar in a large bowl and mix well.
Pour marinade over the chicken and coat well. Allow to marinate several hours or overnight.
Place the chicken in the pre-heated BBQ or oven on 190 for 50 minutes or until juices run clear.
Serve on a board covered with banana leaf garnish with fresh basil leaves and lime wedges.

Summer Chicken Skewers

November 30, 2017November 30, 2017 Zoe P

Summer Chicken Skewers

November 30, 2017

by Zoe P

Category Chicken

Another summer recipe which will quickly become a family favourite.

Persons

Prep Time

30 minutes

Cook Time

5 minutes

Ingredients

800g chicken tenderloins, cut into cubes
1 small red capsicum, deseeded, cut into cubes
1 small yellow capsicum, deseeded, cut into cubes
2 small zucchini, cut into rounds
2 tablespoons olive oil
Vegeta Twist Chicken and Poultry Seasoning
Salad leaves, to serve

Instructions

Soak skewers in water for 30 minutes. Drain. Thread chicken onto skewers alternately with vegetables. Brush with oil. Sprinkle with seasoning.
Preheat barbecue grill or frying pan on high heat. Reduce heat to medium. Cook skewers for 5 to 6 minutes, turning occasionally, or until cooked through.
Serve skewers with a cool salad or rice.

Thai Chicken Burgers

October 30, 2016October 30, 2016 Zoe P

Thai Chicken Burgers

October 30, 2016

by Zoe P

Category Asian Chicken

Quick, easy and low fat meal that the whole family will enjoy.

Persons

Prep Time

40 minutes

Cook Time

13 minutes

Notes

Add sweet chilli sauce for extra flavour.

Ingredients

550g chicken breast mince
2 tbsp Thai red curry paste
2 green onions, finely chopped
1/3 cup sweet chilli sauce
1 egg, lightly beaten
1/3 cup low-fat cottage cheese
1/2 cup dried breadcrumbs
2 tbsp fish sauce
1 tbsp reduced-salt soy sauce
1/2 cup coriander leaves, roughly chopped
Olive oil cooking spray
6 multi-grain or wholemeal bread rolls, halved
2 carrots, peeled, sliced into ribbons
100g snow pea sprouts, trimmed

Instructions

Combine mince, curry paste, onions, 1 tbsp of sweet chilli sauce, egg, cottage cheese, breadcrumbs, fish sauce, soy sauce and coriander. Mix well.
Using 1/2 cup mixture, shape into 6 x 3cm-thick patties. Place onto a tray. Cover. Refrigerate for
Heat barbecue on medium heat. Spray patties with oil. Cook for 12 minutes, turning, or until cooked through.
Cook rolls, cut-side down, for 1 minute. Spread roll bases with remaining sweet chilli sauce. Top with patties, carrot, sprouts and roll tops. Serve.

Thermomix Pad Thai with Chicken

February 20, 2016February 20, 2016 Zoe P

Thermomix Pad Thai with Chicken

February 20, 2016

by Zoe P

Category Asian Chicken Dinner

Here's a great Pad Thai recipe which you can whip up in a Thermomix for those lucky enough to have one in their kitchen. Note that you can use chicken or beef mince in place of the chicken breast strips if you like.

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Notes

You will need the varoma attachment for this recipe. Cut, trim and clean your coriander before adding to the Thermomix bowl with the onion and garlic.

Ingredients

50 g peanuts
900 g water, boiling
500 g Chicken breast
2 eggs
1 tablespoon Water. extra
1 package medium thickness Rice Noodles, (approx 350g)
1 package bean sprouts, (roughly 250g)
1 brown onion, large (approx 200g)
2 clove garlic
1 green chilli, (optional)
1.5 tablespoon peanut oil
55 g brown or coconut sugar, (Sauce Ingredient)
20 g soy sauce or tamari, (Sauce Ingredient)
60 g fish sauce, (Sauce Ingredient)
1 tablespoon tomato sauce, (Sauce Ingredient)
80 g Chilli Sauce (Hot or Sweet), (Sauce Ingredient)
fresh coriander

Instructions

Chop peanuts Sp 5 / 5s. Set aside.
Add the boiling water to Thermomix bowl. Place a piece of baking paper onto Varoma tray after you have scrunched, wet and flattened it out.
Cut chicken into strips and fry separately on a pan until golden brown then place strips into Varoma dish, making sure to leave a hole in the middle for steam to rise through. Pour eggs, lightly whisked with water, extra, onto baking paper in Varoma tray.
Cook Varoma / Sp 4 / 5 min. Check omlette is cooked then remove from tray. Continue cooking chicken for another 10 min.
Roll omlette up tightly then slice into thin strips. Once mince is cooked, break apart a little.
Meanwhile, prepare noodles as per packet directions then drain and place into large ThermoServer along with rinsed bean sprouts and omlette strips. Cover with lid to keep warm.
Empty water from Thermomix bowl then add onion, garlic and chilli (if using). Chop Sp 5 / 5s then scrape down.
Add peanut oil then sauté on 90c / Sp 3 / 2min.
Add sauce ingredients to Thermomix bowl and mix Sp 3 / 5s.
Add chicken to Thermomix bowl and cook 90C / Sp 3 / 3min.
Add everything to ThermoServer, add a generous sprinkle of coriander and mix well. Serve topped with chopped peanuts.

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