Sweet Chilli Chicken and Rice
Serves 4, Prep 15 mins, Cook 7 mins
2 x 250g packets
microwaveable brown rice
¼ cup sweet chilli sauce
2 tblsps light soy sauce
2 tblsps tomato sauce
2 cloves garlic, crushed
2 tblsps vegetable oil
2 eggs, lightly beaten
1 ½ cups frozen peas, corn
and carrot
5 green spring onions, sliced
7 50g chicken breast fillets,
trimmed, chopped1 Heat rice according to packet
directions.
2 Meanwhile, combine sauces
and garlic in a jug. Mix well.
3 Heat 2 tsps of the oil in a
large wok over a high heat. Add
eggs. Swirl to coat base of wok.
Cook for about 2 minutes, or
until just set.Slide onto a board.
Roll up. Thinly slice.
4 Heat another 2 tsps of the oil
in same wok over a high heat.
Add rice, frozen vegetables and
onions.Stir-fry for about 2 to 3minutes, or until vegetables are
tender. Transfer to a bowl. Stir in
omelette. Cover to keep warm.
5 Heat remaining oil in same
hot wok. Add chicken in two
batches. Stir-fry for about 2
minutes, or until just cooked.
Return all chicken to wok. Add
sauce mixture. Bring to boil.
Boil for about 3 minutes, or
until chicken is cooked.Remove
from heat.
6 Serve chicken over rice
mixture.EASY AS
1,2,3
I love making filo triangles,
but my pastry always
seems to tear. Any suggestions?
Megan, via email.Filo is a delicate pastry and should
be used straight from the refrigerator. Lay
pastry sheets flat and keep them covered
with a sheet of plastic wrap, then a clean,
damp tea towel while preparing your
triangles. Use a silicone pastry brush
when brushing sheets with butter or oil,
or spraying with cooking oil spray will
also help prevent it tearing.Q
A
ASK PAM
BOOKS
FOR COOKS
Relish Mama (Melbourne Books,
RRP $44.95) by Nellie Kerrison
is the second cookbook released
from the owner of the acclaimed
Relish Mama Cooking school in
Melbourne. It includes excellent
tips and tricks on how to set up
your fridge, freezer and pantry,
as well as how to simplify your
time in the kitchen. Nellie shows
us how to put delicious food
on the table every day, in the
easiest and most delicious
ways possible.Photos: Andre Martin. Styling: Carolyn Fienberg. Food preparation: Sarah-Jane Hallett. Recipe development: Mel Burge.
Photos: Pablo Martin. Styling: Janelle Bloom. Sarah-Jane Hallett. Recipe development: Kim Meredith.
57Make sure wok is hot
before adding chicken.
Allow it to cook for 1
minute, before stir-frying.
This allows it to brown and
prevents it from sticking
to the wok.TI P
MAKE IT
TONIGHT
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NEW
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IDEAS