It’s my first Friday night living on my own (aaaaaahhh say whaat?!) and with a beautiful evening outside, and that Friday feeling, it’s time to indulge, without ruining my weeks hard work training! Am I right? Sounds impossible. Well, let me show you how
- 2 chicken breasts/tofu steaks
- a few tablespoons of milk/mylk
- 100g breadcrumbs (homemade if possible, save those ends!)
- 120g brown rice, boiled
- 8 baby corns
- 50g frozen peas
- 3 spring onions
- soy sauce
- sesame oil
- coconut oil
For the sauce
- 100g curry sauce (homemade or buy one such as balti)
- soy sauce
- chicken or vegetable stock
Bread the chicken breasts or tofu steaks, I like to use to use two coats of breadcumbs. Coat in the milk/mylk first, then the breadcrumbs. Bake in the oven at 180C for 20 minutes, if you have any spray oil, give them a couple of sprays to make them more golden, but it’s not essential!
For the rice, slice the baby corn and spring onion and soften in the coconut oil. When taking on a little colour, add the frozen peas and the cooked rice. Add sesame oil and soy sauce to taste, followed by a handful of coriander.
To make the sauce, heat the curry sauce with the stock, soy sauce and mirin until steaming. If the sauce is a little chunky, you can strain it, or blend it, or use it as is!
Take the chicken/tofu from the oven and slice in to strips. Serve with some of the rice and pour over the sauce. I like to serve it up with some steam greens, either pak choi or choi sum. Tastes even better than a takeaway and only takes 20 mins!