Now that I am working outside the home dinnertime is even more of a challenge, so I’m developing healthy, tasty recipes that can be on the table in less than 30 minutes. This recipe is a winner, and the fussy child requests it at least once a week. It’s been so successful that the rest of us are heartily sick of it, so I may need to keep my thinking cap on and develop some other recipes!
- Chicken thigh fillets, about 5.
- 1 head of broccoli, cut into florets and steamed in the microwave
- 1 tin of cut baby corn, drained.
- olive oil
- 2 tablespoons of plain flour
- 1 tablespoon of chicken stock powder
- 1 teaspoon of sugar
- 1 tablespoon of soy sauce
- 1 heaped tablespoon of minced garlic.
- 1 tablespoon of Chinese rice wine
- 2 cups of water.
- 2 cups of rice + 6 cups of water.
- Put the rice on. I put the rice in the saucepan with a glug of olive oil and stir over high heat for a few minutes, then add 6 cups of water, stir again and put the lid on. After about 5 minutes give it another stir, turn the heat down a bit and leave the lid ajar for the remaining 15 minutes or so. You shouldn’t have to stir it until the end, when you are left with a pot of perfectly cooked, steamed rice! Sometimes I put green vegetables on the top at the halfway mark for no fuss steaming, and sometimes I add stock powder to the water. On to the chicken…
- Cut the thighs into about 8 smaller pieces, throw in a large pot with a glug of olive oil. Stir for a few minutes, then put he lid on for about 5 minutes.
- Make the sauce and add it to the chicken – Combine the flour, stock powder, and sugar in a small jug then add the soy sauce, garlic and rice wine, stir into a thick paste. Now add the water and stir until there are no lumps.
- Add the broccoli and corn to the chicken, stir until the sauce thickens. If it’s too thick add more water.
- Plate with rice and serve to hungry children. Pour yourself a glass of wine and relax.
How easy was that! Do you have a favourite go to meal for busy weeknights?