Another easy recipe for my NEW Meals for Moms series…
This one from Helene who blog over at Work Food Home and is one of my new foodie contributors. She loves food and wine, dachshunds, family and travel.
With winter around the corner and nights getting colder, there is nothing like a steaming plate of food to help you thaw out. While the first thing that comes to mind is a nice wholesome stew, a burst of flavour is actually just what a person needs to prevent any winter blues.
This quick and simple Sesame Chicken recipe is just the thing to whip up for the family. It is packed with flavour and even better, it contains some really cool winter superfoods that contains some nutrients needed to fight off nasty colds and flues. There is ginger and garlic, both known to boost the immune system and the red peppers are full of Vitamin C.
With this recipe, there is no reason why winter food can’t be quick, easy and good for you!
Sesame chicken with cashew nuts (serves 4)
1 egg white
2 teaspoons cornflour
1 teaspoon salt
4 skinless, boneless chicken breasts
3 tablespoons vegetable oil
2 tablespoons white sesame seeds
2 teaspoons chopped garlic
2 teaspoons chopped ginger
2 tablespoons low sodium soya sauce
3 teaspoons apple cider vinegar
2 teaspoons sugar
2 red peppers, cut into strips
6 spring onions, chopped
400g baby corn, chopped
4 tablespoons cashew nuts
1. Whisk egg white, cornflour and salt in a bowl. Add the chicken and stir to coat thoroughly. Place in the fridge for 15 minutes.
2. Heat 1 tablespoon vegetable oil in a small pan. Add the sesame seeds and fry for 30 seconds. Add the garlic, ginger, soy sauce, apple cider vinegar and sugar. Once it comes up to the boil, take it off the heat and set aside.
3. In a large pan, bring 350ml water up to a boil. Add the chicken. Reduce the heat to a simmer and cook through. Once done, drain the chicken. Then heat 1 tablespoon vegetable oil in a pan and give the chicken a quick fry to get a bit of colour on each side (not more than 1 and a half minutes on each side).
4. As soon as the chicken has a bit of colour, add half of the sesame dressing to the pan and coat the chicken in the sauce. Place aside to rest.
5. In a pan, heat up 1 tablespoon of vegetable oil. Add the peppers, spring onions, corn and cashew nuts and stir-fry until the vegetables are softened. This will take about 5 minutes.
6. To serve, dish up the stir-fried vegetables to a bowl. Cut each chicken breast into a few slices and place on top. Finish it off with a drizzle of the sesame dressing over the dish.
Text & Images: Helene Pretorius