This dish was recently requested by our 10 year old for his birthday meal. I have never been so proud. After 2 years of trying to push/cajole/bribe the kids towards new (and more interesting) flavours than plain tomato pasta and fish and chips, we have arrived. And now we can eat Asian food – which is our favourite – with reckless abandon. I’ll admit I didn’t think it would be this dish that made the birthday meal list, but in retrospect, it is rice-based, not spicey and gently flavoured with mild herbs and sauces, so it actually makes complete sense. But it is flavourful enough that adult die-hard Asian cuisine fans will still thoroughly enjoy it. So when you feel like fresh flavours, this is your recipe. Enjoy!
Ingredients
400g chicken fillets, sliced thinly
few drops of sesame oil
1 tsp soya sauce
1 tsp honey
2-3 tsp cornflour
1 cup basil leaves, chopped finely
1 cup mint leaves, chopped finely
2 peppers, sliced
1/2 onion, chopped
100g zucchini, sliced into batons
Jasmine rice, to serve
Sauce:
2 tblsp soya sauce
4 tsp teriyaki/oyster sauce
2 tblsp fish sauce
4 tsp brown sugar
2-3 tsp roasted chilli paste
2 tblsp water
Squeeze of lemon/lime juice
*serves 4
Combine the chicken with a few drops of sesame oil, soya sauce, honey & cornflour. Fry the chicken in small batches in a wok over a high heat. Remove each batch just before the chicken is cooked through. Mix the sauce ingredients together and cook the rice as desired (I like to do rice in the microwave). Once it’s ready, finish off the stirfry. Heat a tsp of oil in the wok and fry the veggies for 1-2 min, then add the sauce and chicken and simmer, stirring for another minute. Stir through the basil & mint and serve over jasmine rice. Garnish with sliced fresh chilli if you like some heat.
A Pie Squared 