Leigh

Orange chicken meatballs and broccoli

Posted on by Leigh

Orange chicken meatballs and broccoli

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Course: Supper
Servings: 4 people
Calories: 494kcal

Ingredients

Chicken Meatballs

  • 500 g ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup onion finely chopped
  • 2 garlic cloves minced
  • 1 tsp ginger minced
  • 1 egg
  • 1 tbsp soy sauce
  • salt to taste
  • pepper to taste

Orange Sauce

  • 1/2 cup orange juice
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp cornstarch
  • 1 tsp orange zest

Broccoli

  • 300 g broccoli florets
  • 2 tbsp olive oil
  • salt to taste
  • pepper to taste

Serving

  • 250 g cooked rice

Instructions

  • Preheat your oven to 200°C (392°F).
  • In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped onion, minced garlic, minced ginger, egg, soy sauce, salt, and pepper. Mix until well combined.
  • Shape the chicken mixture into meatballs, about 1-2 tablespoons each, and place them on a baking sheet lined with parchment paper.
  • Bake the chicken meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and golden brown.
  • While the meatballs are baking, prepare the orange sauce. In a saucepan, combine the orange juice, soy sauce, honey, cornstarch, and orange zest. Cook over medium heat, stirring constantly, until the sauce thickens. Set aside.
  • Steam or blanch the broccoli florets until they are tender, about 3-5 minutes. Drain them and then sauté them in olive oil until slightly caramelized. Season with salt and pepper.
  • To serve, place a portion of cooked rice on each plate, top with the baked chicken meatballs, and drizzle the orange sauce over the meatballs. Arrange the sautéed broccoli on the side.
  • Garnish with extra orange zest or sliced green onions if desired.
    Enjoy your delicious orange chicken meatballs and broccoli on rice!
Nutrition Facts
Orange chicken meatballs and broccoli
Serving Size
 
1 Serving
Amount per Serving
Calories
494
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
10
g
Cholesterol
 
148
mg
49
%
Sodium
 
1333
mg
58
%
Potassium
 
1092
mg
31
%
Carbohydrates
 
50
g
17
%
Fiber
 
3
g
13
%
Sugar
 
15
g
17
%
Protein
 
31
g
62
%
Vitamin A
 
595
IU
12
%
Vitamin C
 
85
mg
103
%
Calcium
 
96
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sweet and sour chicken

Posted on by Leigh

Sweet and sour chicken

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 579kcal

Ingredients

Sweet and Sour Sauce

  • 250 g sugar
  • 125 g white vinegar
  • 125 g water
  • 4 tbsp soy sauce
  • 2 tbsp tomato ketchup
  • 1 tbsp cornstarch
  • 4 tbsp cold water

Chicken

  • 500 g chicken breasts skinless and boneless, cut into bite-sized pieces
  • 4 tbsp cornstarch
  • 2 large eggs
  • vegetable oil for frying
  • salt to taste
  • pepper to taste

Serving

  • 300 g cooked rice

Instructions

Make the Sweet and Sour Sauce:

  • In a saucepan, combine the sugar, white vinegar, 125ml of water, soy sauce, and tomato ketchup. Stir well.
  • In a small bowl, mix the cornstarch and 60ml of cold water until smooth.
  • Heat the saucepan over medium heat, and when it begins to simmer, slowly pour in the cornstarch mixture while stirring continuously.
  • Keep stirring until the sauce thickens and becomes glossy. Remove it from heat and set aside.

Prepare the Chicken:

  • In a shallow bowl, season the chicken pieces with salt and pepper.
  • Place the cornstarch in another shallow bowl.
  • Dip each chicken piece into the beaten eggs, allowing any excess to drip off.
  • Coat the chicken pieces with the cornstarch, ensuring they are evenly coated.

Fry the Chicken:

  • Heat vegetable oil in a deep frying pan or wok over medium-high heat.
  • Carefully add the coated chicken pieces to the hot oil, a few at a time, to avoid overcrowding.
  • Fry the chicken until it's golden brown and crispy, which usually takes about 5-7 minutes.
  • Use a slotted spoon to remove the fried chicken pieces and place them on paper towels to drain excess oil.

Assemble the Dish:

  • Reheat the sweet and sour sauce over low heat if it has cooled.
  • Pour the sauce over the fried chicken pieces in the pan or wok and gently stir to coat the chicken with the sauce.
  • Simmer for a few minutes until the chicken is heated through and the sauce thickens further.

Serve:

  • Divide the cooked rice among serving plates.
  • Top the rice with the sweet and sour chicken.
  • Garnish with sliced green onions or sesame seeds if desired.
  • Serve hot and enjoy your homemade sweet and sour chicken on rice!
    Feel free to adjust the sweetness or sourness of the sauce to your liking by adding more sugar or vinegar as needed. Enjoy your meal!
Nutrition Facts
Sweet and sour chicken
Serving Size
 
1 Serving
Amount per Serving
Calories
579
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
173
mg
58
%
Sodium
 
1275
mg
55
%
Potassium
 
586
mg
17
%
Carbohydrates
 
96
g
32
%
Fiber
 
1
g
4
%
Sugar
 
64
g
71
%
Protein
 
34
g
68
%
Vitamin A
 
212
IU
4
%
Vitamin C
 
2
mg
2
%
Calcium
 
37
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sweet and sour pork

Posted on by Leigh

Sweet and sour pork

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 624kcal

Ingredients

Sweet and Sour Sauce

  • 250 ml tomato ketchup
  • 100 ml white vinegar
  • 100 g white sugar
  • 50 ml water
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch

Pork

  • 500 g pork loin or tenderloin cut into bite-sized pieces
  • 100 g cornstarch
  • 2 eggs beaten
  • vegetable oil for frying
  • salt to taste
  • pepper to taste

Vegetables

  • 200 g bell peppers cut into chunks
  • 200 g onion cut into chunks
  • 150 g pineapple chunks (fresh or canned)

Serving

  • 400 g cooked rice

Instructions

Prepare the Sweet and Sour Sauce:

  • In a small saucepan, combine the tomato ketchup, white vinegar, white sugar, water, soy sauce, and cornstarch.
  • Heat the mixture over medium heat, stirring constantly until it thickens and becomes glossy. Set aside.

Prepare the Pork:

  • In a mixing bowl, season the pork pieces with salt and pepper.
  • Dip each piece of pork into the beaten eggs and then coat them in cornstarch.
  • Heat vegetable oil in a deep pan or wok over medium-high heat.
  • Fry the coated pork pieces in batches until they are golden brown and crispy. Remove them from the oil and drain on paper towels.

Prepare the Vegetables:

  • In the same pan or wok, add a little more oil if needed.
  • Add the bell peppers and onions and stir-fry for a few minutes until they start to become tender.
  • Add the pineapple chunks and continue to stir-fry for another minute.

Combine and Serve:

  • Pour the prepared sweet and sour sauce over the stir-fried vegetables.
  • Add the fried pork pieces to the pan and toss everything together until the pork and vegetables are well coated with the sauce.
  • Simmer for a few minutes until the pork is heated through.

Serve:

  • Serve the sweet and sour pork over cooked rice.
    Enjoy your homemade sweet and sour pork on rice!
Nutrition Facts
Sweet and sour pork
Serving Size
 
1 Serving
Amount per Serving
Calories
624
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
163
mg
54
%
Sodium
 
937
mg
41
%
Potassium
 
979
mg
28
%
Carbohydrates
 
109
g
36
%
Fiber
 
3
g
13
%
Sugar
 
48
g
53
%
Protein
 
34
g
68
%
Vitamin A
 
2029
IU
41
%
Vitamin C
 
74
mg
90
%
Calcium
 
63
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chickpea salad

Posted on by Leigh

Chickpea salad

Print Pin Rate
Course: Salad, Supper
Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 277kcal

Ingredients

  • 400 g canned chickpeas drained and rinsed
  • 1 cucumber diced
  • 1 red bell pepper diced
  • 1 red onion chopped
  • 200 g cherry tomatoes halved
  • 50 g fresh parsley chopped
  • 50 g fresh mint leaves chopped
  • 2 Lemons Juiced
  • 60 ml extra-virgin olive oil
  • 2 garlic cloves minced
  • salt to taste
  • pepper to taste

Instructions

  • If using dried chickpeas, soak them in water overnight, then drain and rinse. If using canned chickpeas, simply drain and rinse them.
  • In a large mixing bowl, combine the chickpeas, diced cucumber, diced red bell pepper, chopped red onion, halved cherry tomatoes, chopped parsley, and chopped mint leaves.
  • In a separate small bowl, whisk together the lemon juice, extra-virgin olive oil, minced garlic, salt, and pepper to create the dressing.
  • Pour the dressing over the salad ingredients in the large mixing bowl.
  • Gently toss all the ingredients together until well coated with the dressing.
  • Taste and adjust the seasoning with additional salt and pepper, if needed.
  • Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  • Serve your raw chickpea salad cold as a refreshing and nutritious meal or side dish.
    Enjoy your delicious and healthy raw chickpea salad!
Nutrition Facts
Chickpea salad
Serving Size
 
1 Serving
Amount per Serving
Calories
277
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Sodium
 
300
mg
13
%
Potassium
 
679
mg
19
%
Carbohydrates
 
30
g
10
%
Fiber
 
9
g
38
%
Sugar
 
6
g
7
%
Protein
 
8
g
16
%
Vitamin A
 
2842
IU
57
%
Vitamin C
 
104
mg
126
%
Calcium
 
124
mg
12
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Crispy sesame chicken on rice

Posted on by Leigh

Crispy sesame chicken on rice

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 504kcal

Ingredients

Chicken

  • 500 g chicken breasts boneless and skinless
  • 100 g cornstarch (cornflour)
  • 2 eggs
  • 50 g sesame seeds
  • cooking oil frying
  • salt to taste
  • pepper to taste

Lemon Sauce

  • 2 lemons zested and juiced
  • 60 ml soy sauce
  • 60 ml water
  • 60 ml sugar
  • 1 tbsp white vinegar
  • 1 tbsp cornstarch

Serving

  • 250 g cooked rice (white or brown)

Instructions

  • In a bowl, whisk together the lemon zest, lemon juice, soy sauce, water, sugar, white vinegar, and cornstarch until well combined. Set aside.
  • Cut the chicken into bite-sized pieces.
  • In a shallow bowl, beat the eggs and season with a pinch of salt and pepper.
  • Place the cornstarch in another shallow bowl.
  • Dip each piece of chicken into the beaten eggs, allowing any excess to drip off.
  • Coat the chicken pieces evenly with cornstarch, pressing the cornstarch onto the chicken to adhere.
  • Heat the cooking oil in a deep frying pan or wok over medium-high heat. You should have enough oil to submerge the chicken pieces.
  • Once the oil is hot (around 350°F or 175°C), carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan. Fry until the chicken is golden brown and crispy, which should take about 4-5 minutes per batch. Remove the chicken and drain on paper towels.
  • In a separate saucepan, heat the lemon sauce mixture over medium heat, stirring constantly until it thickens and becomes glossy. This should take about 2-3 minutes.
  • Once the sauce is ready, pour it over the crispy chicken and toss to coat the chicken evenly with the lemon sauce.
  • Sprinkle the sesame seeds over the chicken and toss again to coat.
  • Serve the crispy sesame lemon chicken over cooked rice and garnish with additional sesame seeds or fresh lemon zest if desired.
    Enjoy your delicious crispy sesame lemon chicken served on rice!
Nutrition Facts
Crispy sesame chicken on rice
Serving Size
 
1 Serving
Amount per Serving
Calories
504
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
4
g
Cholesterol
 
162
mg
54
%
Sodium
 
1004
mg
44
%
Potassium
 
680
mg
19
%
Carbohydrates
 
64
g
21
%
Fiber
 
4
g
17
%
Sugar
 
14
g
16
%
Protein
 
35
g
70
%
Vitamin A
 
169
IU
3
%
Vitamin C
 
30
mg
36
%
Calcium
 
165
mg
17
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Rainbow spring rolls

Posted on by Leigh

Rainbow spring rolls

Print Pin Rate
Course: Snack
Prep Time: 15 minutes
Servings: 12 spring rolls
Calories: 103kcal

Ingredients

Spring Rolls

  • 12 rice paper wrappers
  • 1 red bell pepper julienned
  • 1 yellow bell pepper julienned
  • 1 orange bell pepper julienned
  • 1 carrot julienned
  • 1 cucumber julienned
  • 100 g purple cabbage thinly sliced
  • 100 g spinach leaves
  • 100 g rice vermicelli noodles cooked and cooled
  • fresh mint leaves
  • fresh basil leaves

Instructions

  • Julienne the red, yellow, and orange bell peppers, carrot, and cucumber. Slice the purple cabbage thinly. Wash and dry the spinach, mint leaves, and basil leaves. Set them aside.
  • Cook the rice vermicelli noodles according to the package instructions. Drain and rinse them with cold water to stop the cooking process. Allow them to cool.
  • Fill a large, shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until it becomes pliable. Place it on a clean, damp kitchen towel.
  • Start by adding a small handful of cooked rice vermicelli noodles to the center of the rice paper wrapper.
  • Add a few strips of each julienned vegetable (bell peppers, carrot, cucumber), some purple cabbage, spinach leaves, and a few fresh mint and basil leaves.
  • Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom, similar to a burrito. Repeat with the remaining wrappers and filling ingredients.
  • Serve the vegan rainbow spring rolls. You can also garnish them with some extra mint or basil leaves.
    Enjoy your vibrant and delicious vegan rainbow spring rolls!
Nutrition Facts
Rainbow spring rolls
Amount per Serving
Calories
103
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.1
g
Cholesterol
 
2
mg
1
%
Sodium
 
138
mg
6
%
Potassium
 
198
mg
6
%
Carbohydrates
 
22
g
7
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
3
g
6
%
Vitamin A
 
2385
IU
48
%
Vitamin C
 
52
mg
63
%
Calcium
 
30
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sesame pork noodle salad

Posted on by Leigh

Sesame pork noodle salad

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Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 522kcal

Ingredients

Pork Marinade

  • 300 g pork loin or tenderloin thinly sliced
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp honey or brown suagr
  • 2 garlic cloves minced
  • 1 tsp grated ginger

Salad

  • 200 g rice noodles
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 1 cucumber thinly sliced
  • 3 green onions thinly sliced
  • 2 tbsp sesame seeds (optional)

Sesame Dressing

  • 3 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp grated ginger
  • 1 garlic clove minced

Instructions

Pork:

  • In a bowl, combine the soy sauce, 1 tablespoon of sesame oil, honey, minced garlic, and grated ginger to make the marinade.
  • Place the thinly sliced pork into a resealable plastic bag or a shallow dish.
  • Pour the marinade over the pork, ensuring it's well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to marinate.
  • Heat a skillet or frying pan over medium-high heat. Add a little oil.
  • Remove the pork from the marinade and cook in the hot pan for 2-3 minutes on each side until cooked through and slightly caramelized. Set aside.

Noodle Salad:

  • Cook the rice vermicelli noodles according to the package instructions. Usually, this involves soaking them in hot water for a few minutes. Drain and rinse under cold water to stop cooking. Set aside.
  • In a large mixing bowl, combine the shredded cabbage, shredded carrots, sliced cucumber, and green onions.

Sesame Dressing:

  • In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic to make the dressing.
  • Pour the dressing over the vegetable mixture and toss to coat everything evenly.

Assemble the Salad:

  • Add the cooked pork slices to the salad.
  • Add the cooked and cooled rice vermicelli noodles to the salad as well.
  • Toss everything together gently until well combined.
  • Sprinkle sesame seeds over the top for added texture and flavor (optional).
  • Serve your Sesame Pork Noodle Salad immediately, or refrigerate it for a cold noodle salad experience.

    Enjoy your delicious Sesame Pork Noodle Salad with these metric measurements!

Nutrition Facts
Sesame pork noodle salad
Amount per Serving
Calories
522
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
9
g
Cholesterol
 
49
mg
16
%
Sodium
 
1182
mg
51
%
Potassium
 
653
mg
19
%
Carbohydrates
 
60
g
20
%
Fiber
 
4
g
17
%
Sugar
 
13
g
14
%
Protein
 
21
g
42
%
Vitamin A
 
5811
IU
116
%
Vitamin C
 
14
mg
17
%
Calcium
 
97
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken stir fry

Posted on by Leigh

Chicken stir fry

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 226kcal

Ingredients

  • 300 g chicken breast boneless, skinless, cut into thin strips
  • 200 g broccoli florets
  • 150 g carrots thinly sliced
  • 150 g bell peppers (red, green, or yellow) thinly sliced
  • 100 g snow peas trimmed
  • 1 small onion thinly sliced
  • 2 garlic cloves minced
  • 2 cm ginger fresh, minced
  • 2 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • salt and pepper to taste
  • sesame seeds and chopped green onions for garnish (optional)
  • cooked rice or noodles for serving

Instructions

Prepare the Chicken:

  • Cut the chicken breast into thin strips.
  • In a bowl, marinate the chicken with 1 tablespoon of soy sauce, minced garlic, and minced ginger. Let it sit for about 15 minutes.

Prepare the Vegetables:

  • Wash and chop all the vegetables as specified in the ingredients list.

Stir-Fry:

  • Heat the vegetable oil in a large wok or frying pan over medium-high heat.
  • Add the marinated chicken strips to the hot oil and stir-fry until they are cooked through and no longer pink, about 5-7 minutes. Remove the chicken from the pan and set it aside.

Cook the Vegetables:

  • In the same pan, add a little more oil if needed.
  • Add the sliced onion and carrots to the pan and stir-fry for 2-3 minutes until they start to soften.
  • Add the broccoli florets, bell peppers, and snow peas to the pan and stir-fry for another 3-4 minutes until the vegetables are crisp-tender.

Combine:

  • Return the cooked chicken to the pan with the vegetables and stir to combine.

Sauce:

  • Drizzle the oyster sauce and sesame oil over the stir-fry.
  • Add the remaining 1 tablespoon of soy sauce.
  • Season with salt and pepper to taste.
  • Stir everything together and cook for an additional 2-3 minutes to heat the sauce and ensure everything is well-coated.

Serve:

  • Serve your chicken stir-fry hot over cooked rice or noodles.
  • Garnish with sesame seeds and chopped green onions, if desired.

    Enjoy your delicious homemade chicken stir-fry with fresh and vibrant vegetables!

Nutrition Facts
Chicken stir fry
Serving Size
 
1 g
Amount per Serving
Calories
226
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
3
g
Cholesterol
 
48
mg
16
%
Sodium
 
768
mg
33
%
Potassium
 
740
mg
21
%
Carbohydrates
 
14
g
5
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
20
g
40
%
Vitamin A
 
8045
IU
161
%
Vitamin C
 
113
mg
137
%
Calcium
 
63
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Steak stir fry

Posted on by Leigh

Steak stir fry

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Course: Supper
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinate: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 454kcal

Ingredients

Marinade

  • 500 g steak thinly sliced against the grain
  • 2 tbsp soy sauce
  • 2 garlic cloves minced
  • 1 tbsp cornstarch
  • 1 tsp sugarr
  • 1 tbsp ginger minced
  • 1 tsp sesame oil

Stir-Fry

  • 2 tbsp vegetable oil
  • 1 onion thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • 200 g broccoli florets
  • 200 g snow peas trimmed
  • 200 g carrots thinly sliced
  • 200 g mushrooms sliced
  • 2 spring onions sliced
  • 2 tbsp oyster sauce
  • salt and pepper to taste

Instructions

Prepare the Marinade:

  • In a bowl, combine the soy sauce, minced garlic, minced ginger, sugar, cornstarch, and sesame oil. Mix well.
  • Add the thinly sliced beef to the marinade and toss to coat. Let it marinate for at least 30 minutes, or you can refrigerate it for a few hours for better flavor.

Prepare the Vegetables:

  • While the beef is marinating, prepare your vegetables. Slice the onion, bell peppers, carrots, and mushrooms. Trim the snow peas and slice the broccoli into florets.

Stir-Fry the Beef:

  • Heat a large wok or a deep frying pan over high heat.
  • Add 1 tablespoon of vegetable oil and swirl it around to coat the pan.
  • Remove the marinated beef from the marinade, allowing any excess liquid to drain off. Reserve the marinade for later.
  • Add the beef to the hot wok and stir-fry for 2-3 minutes until it's browned. Remove the beef from the wok and set it aside.

Stir-Fry the Vegetables:

  • In the same wok, add another tablespoon of vegetable oil.
  • Add the sliced onion and stir-fry for 1-2 minutes until it starts to soften.
  • Add the sliced bell peppers, carrots, mushrooms, and broccoli florets. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

Combine and Finish:

  • Return the cooked beef to the wok with the vegetables.
  • Add the snow peas and sliced spring onions.
  • Pour in the reserved marinade and oyster sauce.
  • Stir-fry everything together for an additional 2-3 minutes until the sauce thickens, and the ingredients are well coated.

Season and Serve:

  • Taste the stir-fry and season with salt and pepper as needed.
  • Serve the steak stir-fry hot over cooked rice or noodles, garnished with extra sliced spring onions or sesame seeds if desired.

    Enjoy your homemade steak stir-fry with fresh, colorful vegetables and flavorful marinade!

Nutrition Facts
Steak stir fry
Serving Size
 
1 Serving
Amount per Serving
Calories
454
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
10
g
Cholesterol
 
76
mg
25
%
Sodium
 
884
mg
38
%
Potassium
 
1132
mg
32
%
Carbohydrates
 
25
g
8
%
Fiber
 
6
g
25
%
Sugar
 
10
g
11
%
Protein
 
32
g
64
%
Vitamin A
 
10278
IU
206
%
Vitamin C
 
175
mg
212
%
Calcium
 
96
mg
10
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sesame chicken

Posted on by Leigh

Sesame chicken

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Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 421kcal

Ingredients

Chicken

  • 500 g boneless, skinless chicken breasts cut into bite-sized pieces
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 2 garlic cloves minced
  • 1 tsp grated fresh ginger
  • 2 tbsp cornstarch (cornflour)
  • salt and pepper to taste

Sauce

  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 tbsp sesame seeds

Frying

  • vegetable oil for frying
  • 1 cup cornstarch for coating the chicken

Garnish

  • green onions chopped
  • sesame seeds

Instructions

  • In a mixing bowl, combine the 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of honey, minced garlic, and grated ginger. Mix well.
  • Add the bite-sized chicken pieces to the marinade. Cover and refrigerate for at least 30 minutes to marinate, or you can leave it for a few hours for better flavor.
  • In another shallow bowl, place 2 tablespoons of cornstarch. Remove the marinated chicken from the fridge, and individually coat each piece in the cornstarch, shaking off any excess.
  • Heat vegetable oil in a deep skillet or wok over medium-high heat until it reaches 175°C (350°F). You'll need enough oil to submerge the chicken pieces.
  • Carefully place the coated chicken pieces in the hot oil using tongs. Fry them in batches to avoid overcrowding the pan, which can lead to uneven cooking. Fry for about 4-5 minutes or until they are golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.
  • In a separate saucepan, combine 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 2 tablespoons sesame seeds. Heat the sauce over low heat, stirring constantly until it thickens slightly. This should take about 2-3 minutes. Remove from heat.
  • Pour the sauce over the fried chicken pieces and toss to coat evenly.
  • Garnish your Sesame Chicken with chopped green onions and additional sesame seeds for extra flavor and presentation.
  • Serve your Sesame Chicken over cooked rice and enjoy your delicious meal!

    Remember to exercise caution when working with hot oil, and make sure to follow safety guidelines for frying.

Nutrition Facts
Sesame chicken
Amount per Serving
Calories
421
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
4
g
Cholesterol
 
80
mg
27
%
Sodium
 
1771
mg
77
%
Potassium
 
559
mg
16
%
Carbohydrates
 
51
g
17
%
Fiber
 
1
g
4
%
Sugar
 
14
g
16
%
Protein
 
31
g
62
%
Vitamin A
 
38
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
57
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.