12m +, Nut Free, Savory

Sweet and Sour Chicken

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  • 12m +
  • Nut Free
  • Diary Free
  • Can be frozen

We love a Chinese take away in our house, but since weaning The Monster I am much more conscious of the salt, sugar and MSG that goes into take away food. Sweet and Sour Chicken is one of our go-to favorites so I have worked out a recipe that contains no add salt, refined sugar or MSG and it tastes just amazing, serious you’ll love it! While there seems like alot of ingredients it is actually very simple and is ready in about 30 minutes.

I always use 2 bell peppers as they’re The Monsters favourite part of the dish, but feel free to adjust the veggies to your liking.

I serve mine with egg fried brown rice, but it will work with noodles or whatever your favourite side is.

Ingredients:

  • 3 chicken breasts (cubed)
  • 1 egg
  • 1 tablespoon soy sauce
  • 1/4 cup corn flour
  • 2 bell peppers (different colours)
  • 1 carrot
  • 1/2 a small onion
  • 1/2 teaspoon ginger
  • 1 clove of garlic
  • 1 small tin pineapple chunks
  • 1/2 cup pineapple juice
  • 1/4 cup low sugar and salt ketchup
  • 2 tablespoons rice vinegar

Method:

In a bowl, combine the chicken with the soy sauce, 1 tablespoon of the cornflour, and 1 mixed egg. Set to the side while you prepare the other ingredients.

In a saucepan heat 2 tablespoons of oil over a medium heat. Add the chopped the bell peppers, carrots, garlic, ginger and onion and cook for 2-3 minutes, until softened.
Add the vinegar, pineapple juice, pineapple and ketchup, and stir. Bring the mixture to a boil and allow to thicken a little.
reduce the heat and let it simmer while you prepare the chicken.
Place the remaining corn flour in a separate bowl and add the chicken pieces that you put to the side earlier,  stir until liberally coated.
Fry the chicken for 4-5 minutes, until the coating is golden brown and the chicken is cooked throughout.

Add the chicken to the sauce, stir through and serve.

 

Enjoy

Em xx

12m +, Breakfast, Egg Free, Lunchbox Idea, Nut Free, Savory

Chicken and Apricot Sausages

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  • 12m +
  • Dairy Free
  • Egg Free
  • Nut Free
  • Can be frozen
  • Lunch box idea

Ok these arn’t sausages in the traditional sense but they are super tasty, really easy to make and healthy. Shop brought sausages are high in salt as well as all sorts of other hidden bits so I wanted something to replace them with that The Monster would love, and boy does he love these (to be fair I love them too and stole half his stash…opps)

You can freeze them before or after cooking (I prefer to freeze then cook as they hold more moisture) They work well in place of regular sausages but also go well in a lunchbox, or choped up in a cous cous salad, the possibilities are endless.

Ingredients:

  • 500g boneless chicken thighs (thighs contain more iron than breasts, which is vital for children)
  • 1/2 cup wholemeal breadcrumbs
  • 1 tablespoon dried tarrgon
  • 5 dried apricots (chopped)

 

Method

Pop it all a food processor and blitz until it looks like a mince texture.

Drizzle a little oil in a frying pan and place on a medium heat hob. Flour your work surface and your hands and then just roll the mixture into sausage shapes (how big or small you make them is up to you). Roll each one in a little flour and fry for about 4 minutes each side, until cooked through.

It’s as simple as that.

 

If you want to mix it up, swap all these:

  • Chicken for pork
  • Apricot for Apple
  • Tarragon for sage

 

Enjoy

Em xx