Chicken, Lemon and Mint Stir Fry

First of all, apologies for my lack of recipes being posted on here, I have been busy creating an e-book – Sensational Summer Salads, as well as finishing off the photography for my hard cover cookbook, and trying to juggle day-to-day life in the lead up to Christmas. I will have more recipes coming soon, I promise!

A stir fry has to be one of the quickest, easiest and most nutritious meals going around. This particular stir-fry has been jotted down on paper, photos taken, waiting for me to post it for at least 2-3 months, and now with Christmas just a few weeks away, this Chicken, Lemon and Mint Stir-Fry is the perfect mid-week meal to break up all the indulgences that come with Christmas.

Some of the main things I love about a stir fry are:

  • All the prep work can be done ahead of time – the marinating, the chopping, etc, leaving only the cooking to be done at the business end of the day, which takes less than 10 minutes.
  • They are suitable to all times of the year.
  • They can be enjoyed on their own or bulked out with rice or noodles.
  • They are SO full of flavour.
  • They can be adapted to utilise whatever vegetables you have on hand.
  • And the list goes on…

This Chicken, Lemon and Mint Stir Fry is light and fresh and the perfect stir fry for a warm Summer’s night. The mint combined with the lemon provides a freshness like no other. We have had this stir fry with soba noodles, hokkien noodles and also with rice and all work really well. Toasted cashews would also make a great addition just before serving.

The kids are usually pretty good with a stir fry. They will sometimes pick out the veggies they prefer and then other times eat the whole meal without complaints. A stir fry provides a great opportunity to offer kids vegetables that they may not usually like, along-side vegetables that they are comfortable with, offering the chance for them to try something new.

I hope you find this stir-fry as delicious as we do.

Enjoy xx.

Ingredients:

  • 500g chicken breast, cut into strips
  • 1 tbs ginger, finely grated
  • 3 cloves garlic, crushed
  • Zest of 1 lime, finely grated
  • 1 tbs soy sauce
  • 2 tsp fish sauce
  • 2 tsp brown sugar
  • 1 packet of ramen noodles
  • 1 onion, sliced
  • 1 large carrot, cut diagonally
  • 1 small bunch of broccolini, halved
  • 2 stalks of celery, sliced
  • 1/2 cup of water
  • 15-20 green beans, ends trimmed, halved
  • 15-20 snow peas, halved diagonally
  • Juice of 1 lemon
  • 1 cup mint leaves
  • 1 cup coriander leaves

Method:

  1. Make the chicken marinade by placing the ginger, garlic, lime zest, soy sauce, fish sauce and brown sugar into a bowl. Mix to combine. Add the chicken and mix to coat. Cover and refrigerate for at least 1 hour.
  2. Bring a pot of salted water to the boil and cook the ramen noodles as per the packet instructions, usually about 6-8 minutes. Drain, rinse and set aside.
  3. Heat a large wok over medium heat and add 1 tbs of oil of choice – olive oil, sesame oil and peanut oil all work well. Add the onion and cook, stirring, for 1-2 minutes, then add the carrot and cook for a further minute.
  4. Add the chicken, allowing excess marinade to remain in the bowl to allow the chicken to brown. Cook until the chicken is all browned then add the broccollini and celery and cook for a further minute.
  5. Add the water to the remaining marinade and mix to combine, then add this all to the wok and stir to coat. Add the beans and snow peas and cook for another minute or so.
  6. Turn off the heat, stir through the noodles, along with the lemon juice, mint and coriander.
  7. Divide between bowls and enjoy.

Chicken, Lemon and Parmesan Rissoles

Rissoles are a versatile food that have stood the test of time. They make a great dinner or a BBQ lunch and can be put between 2 slices of bread with some salad and you have yourself a burger. These chicken burgers have all the flavours of a classic gremolata – garlic, parsley and lemon.

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As far as rissoles go, anything that is meat and shaped like a patty seem to be a hit with the kids, especially if sauce can be involved (I try to resist it for these ones). If you have vegetable adverse children and wanted to hide veggies into these rissoles, you could easily grate some carrot or zucchini and kids would be none the wiser.

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Any form of rissole can be made and frozen prior to cooking, so if you’re looking to save time, make a double batch and freeze half to save you the prep work next time. Any leftovers can be kept and easily reheated the following day. The rissoles themselves can be made earlier on in the day and kept in the fridge until needed.

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I have served these rissoles with a fennel slaw and oven baked chips, but any sort of salad will work really well. Aim to keep it to 2-3 rissoles per person and if you’re still hungry, have some more salad.

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Enjoy xx

Ingredients:

Serves 4

  • 400g chicken mince
  • 1/2 red onion, finely diced
  • 1 egg, lightly beaten
  • 2 cloves garlic, crushed
  • 1/4 cup finely grated parmesan cheese
  • 1/2 cup breadcrumbs
  • Finely grated zest of 1 lemon
  • 2 tbs flat leaf parsley, finely chopped
  • Salt and pepper to taste.
  • 1 tbs olive oil

Method:

  1. Place chicken mince, onion, egg, garlic, parmesan, breadcrumbs, lemon zest and parsley into a medium sized bowl. Season with salt and pepper.
  2. Using your hands, mix until all ingredients are well combined.
  3. Form into 10-12 balls and refrigerate until needed.
  4. Heat a medium sized frypan over medium heat. Add olive oil and place rissoles into pan. Cook for 4-5 minutes. Using an egg flip, turn the rissoles over and cook for a further 3-4 minutes.
  5. Serve with salad or vegetables.