This family friendly dinner is quick to prep and delicious, the sesame chicken is tender and juicy, served on a bed of fried rice.
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
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.
Another summer inspired beef dish to fill the hungry family or unexpected guests dropping in for New Years visits.
500g Australian BBQ Beef Round Steak, thinly sliced
1 brown onion, cut into thin wedges
3 teaspoons sesame oil
1/3 cup (80ml) teriyaki sauce
450g pkt microwaveable brown rice
60g Brand Australian Baby Spinach
2 carrots, cut into matchsticks
6 red radish, thinly sliced
1 avocado, stoned, peeled, chopped
2 tablespoons salt-reduced soy sauce
1 teaspoon grated fresh ginger
2 tablespoons rice wine vinegar
1 teaspoon sesame seeds
Toss the beef and onion in a bowl with 2 teaspoons of the sesame oil. Heat a barbecue flat plate on high. Cook the beef mixture, tossing occasionally, for 3 mins or until browned. Drizzle with teriyaki sauce and toss until beef is well coated and sauce is heated through. Transfer to a bowl.
Meanwhile, cook the rice following packet directions. Set aside for 10 mins to cool.
Combine the rice, spinach, carrot, radish and avocado in a large bowl. Whisk the soy sauce, ginger, vinegar and remaining oil in a small bowl. Drizzle the dressing over the rice salad. Toss to combine.
Divide the rice salad among serving bowls. Top with beef and sprinkle with sesame seeds to serve.
For the best results when trying this recipe, look for pumpkin with a rich, dense orange flesh, and team it with a spicy/sour Thai fish curry light on coconut milk.
Asian shallots, fresh kaffir lime leaves and tamarind puree are all available from Asian food shops.
1 Tbsp sunflower oil
3 Tbsp Thai red curry paste
200ml light coconut milk
3 cups (750ml) Campbell's Real Stock Chicken Salt Reduced
4 Asian (red) shallots, thinly sliced
1 Long red chilli, thinly sliced
2 Kaffir lime leaves, finely shredded (optional)
250g pumpkin, peeled, cut into 2cm pieces
1 green capsicum, cut into strips
2 tablespoons tamarind puree
2 tablespoons fish sauce
1 tablespoon brown sugar
600g skinless chunky fish fillets (such as blue eye, ling or snapper), cut into 3cm pieces
100g baby spinach leaves
Heat oil in a saucepan over medium-high heat. Add curry paste and cook, stirring, for 2 minutes or until fragrant.
Add the coconut milk, stock, shallots, chilli and kaffir lime leaves, if using, and stir to combine. Add pumpkin, capsicum, tamarind, fish sauce, sugar and a pinch of salt and cook for 20 minutes or until the pumpkin is tender.
Add fish and simmer for 5 minutes or until the fish is opaque.
Place half the spinach in 4 warm bowls and top with the fish and veg. Scatter with remaining spinach, then ladle the sauce over the top and serve.