Asian Chicken and Vegetables with Jo’s Brown Sauce (serves 4)

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.

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