I just LOVE Chinese food, but being an asthmatic I always pay the price for eating it with my body reacting to the MSG. As with all of my boys food, I prefer to make it so I know it's safe for him.
I threw this together one night and it's been a strong family favourite ever since. It's quick, easy and the kids LOVE it! Hope you do too!
And why Honey lemon Chicken you may ask?? Well I couldn't decide between the two so I thought I'd combine them, and it worked!! The zesty lemon cuts through the sweetness of the honey, resulting in a delicious combination. Yum!!
Honey Lemon Chicken
Ingredients
2 Chicken Breast, sliced (or chicken tenderloins)
1 cup Besan flour (or Rice or Gluten free flour )
Herbamare ( or sea salt)
Freshly ground pepper
2 lemons, Juiced
2 Tablespoons Honey ( according to taste)
1/2 cup water
1 cup Vermicelli (cooked)
Method
Place flour, Herbamare and freshly ground pepper into freezer bag.
Add chicken pieces. Seal bag with your hands and shake until
chicken is coated in flour. Preheat oil in frypan. Place chicken pieces in pan
and brown quickly. Turn over until brown on both sides. Remove to a plate and
cook remaining chicken. Add lemon juice, honey and water. Stir until combined.
Add vermicelli. Cover with a lid and turn heat to low.
Add chicken pieces. Seal bag with your hands and shake until
chicken is coated in flour. Preheat oil in frypan. Place chicken pieces in pan
and brown quickly. Turn over until brown on both sides. Remove to a plate and
cook remaining chicken. Add lemon juice, honey and water. Stir until combined.
Add vermicelli. Cover with a lid and turn heat to low.
Serve with fried rice
Fried Rice
Ingredients
5 rashers Organic Bacon, sliced
1 onion, diced
Olive oil
1 leek, sliced
4 cloves garlic, squashed and chopped
2 cm piece ginger, grated
1 teaspoon Turmeric
1/2 teaspoon Chinese Five Spice
2 cups rice, cooked
2 sticks celery, diced
2 cups baby spinach, sliced
2 carrots, grated
Fresh herbs of choice (basil, coriander etc)
Method
Preheat frypan over medium to high heat.
Add onion, celery, garlic and ginger.
Stir fry until onion is transparent. Remove to a plate and set aside.
Add bacon and leek. Cook, while stirring until bacon is browned.
Add spices and cook until fragrant.
Return onion mixture to pan.
Add cooked rice, and remaining vegetables.
Turn heat down to low. Add fresh herbs.
Cover and leave for 5 minutes or until rice is heated through.
Be careful that rice doesn't stick on the bottom of pan.
Serve with Honey lemon Chicken
(This was served with a side of sliced cooked egg as an option for those who could eat egg)
Hope you enjoy!
Hope you enjoy!