Peanuts | Bunbury Farmers Market

Chicken Noodle Stir Fry

Ingredients:
2 cups chicken thigh fillets or breast finely sliced
Splash Ayam Honey Soy sauce (one bottle should do 3 stir-fry)
1 dessertspoon of light Soy sauce
2 cups chopped spring onion
1 tsp chopped garlic
1 tsp grated ginger
2 cups diced red capsicum
1 dessert spoon Rice Bran oil
½ cup chicken stock
1 packet of Winko Taiwanese noodles washed in cold water and drained.
*A handful of either peanuts or cashews for crunch
Small Daikon finely chopped

Method:
Heat the wok and add the oil, when its smoking add the chicken and stir till it colours up, approx 1 to 2 minutes. Add the ginger and garlic and all other vegetables, stirring for a minute or two, then add the sauces and noodles. Stir and add the stock. Add the nuts and serve.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Quick Thai Stir Fry

Ingredients:
3 cups chicken thigh fillets or breast, diced
Splash of rice brand oil
2 cups of spring onions, chopped
1 cup stringless beans, chopped
1 cup red capsicum, sliced
1 bunch Asian veg, chopped
1 teaspoon of fresh chopped ginger
1 teaspoon fresh chopped garlic
1 400ml can of coconut cream
1 teaspoon Thai green paste
Splash of light soy sauce
1 cup roasted peanuts or cashews
½ cup coriander, chopped *optional

Method:
Heat wok and add the oil. When it’s smoking, carefully add the chicken, ginger and garlic and toss till coloured, then add the vegetables and Thai green paste. Stir fry for a minute and add the coconut milk, soy sauce, sugar and fish sauce. Stir and add the nuts and coriander at the last minute and serve. Great with fragrant rice.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Sweet Chilli Chicken Salad

Ingredients:
4 lebanese cucumbers slice in half longways and chopped into bite sized pieces.
2 punnets grape tomatoes halved
1 bag baby spinach as a salad bed
½ cup of dried cranberries
1 large chicken breast sliced into 6 mm thick slices
½ cup sweet chilli sauce
½ cup chopped unsalted cashews or peanuts
Fresh coriander or parsley as garnish
Salt and pepper to taste

Dressing:
½ cup sweet chilli sauce
Juice of 2 limes (or to taste)
½ cup of rice Bran oil or other plain light oil.
Blend all together and put aside

Method:
Lay the sliced chicken breast on a tray lined with baking paper and cover with the sweet chilli sauce. Cook quickly in a very hot oven (250) for approx 15 minutes. Remove, cover and cool. Toss with the chopped nuts and salt and pepper if required. Put aside. Lay a bed of spinach on a platter and layer the tomatoes, cucumber and cranberries with the cooled chicken. Garnish with extra chopped nuts and parsley or coriander. Serve with the dressing on the side.

Serves: 2

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: