“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
― J.R.R. Tolkien
I wanted to get some of those ‘cookery book type shots’ – you know the kind that are either inside the book or on the front cover. The sort that make you want to buy the book but probably never use it, just have it placed somewhere strategically because it looks good. Well I didn’t quite get to the goal, nevertheless here is a recipe from this evening, with pictorial evidence too!
Ingredients:
3 Large chicken breasts
6 tbsp Soy Sauce
1 teaspoon of lazy chilli (or 2 dried chillies broken into lengths minus the seeds)
1 teaspoon of sweetener
1 tbsp plain flour
1 tbsp tomato puree
300 ml chicken stock
Spring Onions/Peppers/3 Garlic cloves
1 Can of water chestnuts
1 Can of bamboo shoots
Noodles!
Method:
I marinated the chicken chunks in 1 Tbsp of Soy sauce for about half an hour, also added a little amount of chilli. Whilst this was marinating, I made up the ‘sauce’ by putting the Soy sauce into a bowl, adding the rest of the chilli, tomato puree, some garlic and the sweetener. I used the flour to thicken it slightly and added the 300ml of chicken stock.
I used fry light to fry the chicken and then added the chopped up vegetables (Pepper, water chestnuts, bamboo shoots, spring onion and fresh garlic). Once this had cooked a little, I added the ‘sauce’ and let everything mix up nicely whilst I cooked the noodles.
It was a really tasty meal, when we have Chinese food I always order Kung Pao chicken and the taste of this homemade version wasn’t any different, if anything the fresh vegetables made it better. This was an altered recipe from the ‘Taste of Asia’ slimming world cookery book. The original recipe works out about 2 Syns per serving on an Extra Easy day.
Kathryn Dawson Photography 