Marinated Chicken with Stir Fry
Serves 4
Prep Time 15 min
Cooking Time 15-20 min
Total Time 30 - 35 min
INGREDIENTS
- Marinated chicken breasts (we used honey, coconut cream and turmeric)
For the Stir Fry
3 Tbsp Oil
2 Punnets Mushrooms
2 Onions, sliced
3 Carrots, grated
1 Green pepper, sliced
1/3 Green cabbage, sliced
1/2 Red Cabbage, sliced
2 Tbsp Sunflower Seeds
2 Tbsp Pumpkin Seeds
2 -3 Cups Cooked Rice
3 Tbsp Roasted Peanuts, chopped (you can use cashew nuts)
Soya Sauce Dressing
/2 Cup Tamari Sauce
1 Heaped Tsp honey
1/2 Lemon, juiced
1 Knob Ginger, Micro planed
4 Garlic cloves, chopped
1/3 Cup Fresh Coriander, chopped 1 Red Chilli, chopped (optional
MAKING THE MAGIC
Method for Tamari Dressing
Mix all of the ingredients together besides the fresh coriander and chilli. Leave to marinade for a few hours in the fridge.
Method for the Stir fry
Pre-heat oven to 200 degrees Celsius and bake the chicken for 10-18 minutes until cooked through but not dry.
Stir fry the mushrooms with 1 Tbsp oil in a hot wok until cooked then take out and place in dish. In a hot wok, heat 1 Tbsp oil and stir fry the onions, carrots and green pepper until crispy. Remove and place in the same dish as the mushrooms. Again, heat the remaining oil in the wok until hot and stir fry the cabbage with the seeds.
Stir the mushroom and carrot mix into the cabbage. Add the Tamari dressing and stir fry for a further 2 minutes. Stir in the rice and 2 Tbsp chopped peanuts. 8. Garnish with peanuts.
Plate the cooked chicken up and dish up 1-2 ladle spoons of veg stir fry. Garnish with freshly chopped coriander, chilli and chopped roasted peanuts.
Tip: add a touch of extra lemon and / or soya sauce to increase the intensity of the flavour if you like your food more tart or if you prefer a stronger soya sauce taste.