02 Chicken breasts (diced into bite size)
02 Scallions (fine sliced)
03 Garlic cloves (minced)
2T. Ginger (minced)
2T. Red pepper (fine sliced)
2C. Broccoli florets (medium)
3T. Stir fry sauce
For stir-fry sauce:
⅔C. Soy sauce
⅔C. Oyster sauce
½C. Chicken broth
⅓C. Spicy vinegar or rice vinegar
3 ½ T. Sugar
1T. Sesame oil (optional)
2T. Corn flour
In a wok heat some oil and sauté chicken until it’s slightly brown. Leave aside.
Heat some more oil in the same wok and sauté the broccoli for few minutes. It should retain its color and crispness.
Now add ginger, garlic, scallions and pepper to the wok with broccoli and toss until aromatic.
Add the chicken pieces and stir in the sauce, tossing it along to merge the flavors.
Check for salt and serve with jasmine rice.
Will be doing a veggie version soon…!
1C. Brown/Red rice
2 Chicken broth cubes
2 Spring onions (chopped)
½ C. Carrot (finely chopped)
1 Onion (chopped)
2 Red chilies (chopped)
1C. Shrimp (peeled & deveined)
2T. Olive oil
2 Garlic cloves (minced)
3T. Dark soy sauce
½ T. Ginger powder
½ T. White pepper
Salt & pepper
Boil water in a pot and add the chicken stock cubes. Stir till dissolved. Cook rice in the stock until done. Drain and leave aside.
In a small bowl mix the soya sauce, ginger powder and white pepper; set aside.
In a wok melt butter over medium heat. Cook shrimps in this for about 3-4 minutes or till pink. Season with salt and pepper and leave aside.
Add olive oil in a wok and saute garlic and onions for 2 minutes. Now add the chopped carrots and red chili; sauté for 2 more minutes.
Once the vegetables are tender stir in rice, shrimps and soya sauce mix.
Check for salt and serve hot.
4 Chicken breasts (cut into 1” pieces)
¼ C. Olive oil
½ C. Hung curd
3 Garlic cloves (minced)
2T. Tomato paste
1 Lemon (juiced)
1 Onion (cubed)
2 Red bell peppers (cubed)
Salad mix (lettuce, rocket, onions, tomatoes, carrot, cabbage)
Salt & pepper
In bowl prepare the marinade by mixing olive oil, lemon juice, hung curd, garlic, tomato paste, salt and pepper. Add the chicken pieces into the marinade and refrigerate for few hours.
Prepare the grill to cook the marinated chicken. On a skewer pierce a piece of bell pepper, onion and chicken. Repeat it again for all the skewers.
Grill the chicken for 5 minutes or until done from all the sides. Serve along with salad and the dressing of your choice.
Tip: if using a bamboo skewers, soak it in water for 30 minutes to avoid charring.