Asian Chicken and Vegetables with Jo’s Brown Sauce (serves 4)
How many times do you go to an Asian Restaurant and the menus says ‘Chicken/pork/beef and mixed vegetables with Brown Sauce and your choice of rice – white or brown’? and you have no real idea of what the ingredients are except that it is tasty and probably everyone has their own recipe and throws in a bit of this and a bit of that. So this is what I threw into the mix (and I literally placed everything in the food processor which cut out a bit of washing up!). I believe that often a thickener is used for the sauce but I decided not to. The resulting meal was really authentic tasting (except that you don’t usually find new potatoes in Asian cooking).
P.S. think this would make a great dressing for a salad
2 inches of fresh ginger – peeled and finely grated
2 cloves of garlic – peeled and finely grated
4 scallions/spring onions – finely chopped
2 tbsp. gluten free soy sauce
2 tbsp. seasoned rice wine vinegar
4 tbsp. sesame oil
1/2 cup veg. broth/stock
Literally, place everything in the food processor.
8 oz. chicken tenders – cut into small pieces
1 large carrot – cut into thinnish slices and then halve the slices
4 oz. snowpeas/mangetout – cut into thirds
4 oz. broccoli – cut into small florets
6 oz. baby sweetcorn – cut into bite sized pieces (found in a can in Asian section of supermarket)
4 oz. new potatoes – pre-cooked and cut into quarters
Place chicken and carrots in a skillet and pour over the sauce.
Bring to boil, then simmer for 10 minutes.
Add rest of ingredients and cook for a further 10 minutes.