I've been trying to be healthier lately. But so far....it ain't working. I only went to one BodySteps class and one Reformer pilates class. Then...I let myself go and ate all that BAD but yummy stuff in Adelaide. Therefore, I shall force myself to attend more exercise classes (three times a week?) and eat home more often (i.e cook more).
This recipe is my modified version of what is in the May issue of Super Food Ideas.
Ingredients
Cooking oil Spray (I just started using sprays....they're so much better)
6 x Chicken thigh fillets (trim the fat)
400g Edgell chick peas drained, rinsed (found in cans or you can cook your own)
Cous Cous (Ainsley H) Spice sensation 200g (Or any other cous cous)
2 tomatoes (cut into chunks)
1 large onion (sliced roughly)
Lee Kum Kee Chicken Marinade
Chinese cooking wine
Method:
1 Marinade the trimmed chicken fillets with the bottled marinade and cooking wine. The amount used depends on how much chicken you have...etc etc... I just estimate with my eyes. Leave for 30 minutes or even longer to let the flavour soak in.
2 Heat a large, non-stick wok over medium-high heat. Lightly spray the wok with canola oil and fan fry the chicken pieces. Let each side cook until it is golden brown before turning over to seal in the flavour. Make sure the chicken is cooked thorough!
3 Add in the tomatoes and onion into the wok, and let them soften.
4 In the meantime, prepare the cous cous (add 180 mL boiling water to contents and let stand and fluff with fork after 2 minutes)
5 Add a few table spoons of cous cous into the wok with the chicken/tomato/onion
6 Spoon some chick peas into the wok too.... and dinner is served.
No comments:
Post a Comment