Thai Chicken Strips & Cauli Rice

As a pescatarian and fussy eater on-the-whole with a husband who’s idea of vegetables is a side portion of potato chips, I rarely am able to come up with a dish that at least half of my little family will eat.

This recipe really is a meal that the entire family would love. The chicken can be replaced with any protein that everyone in the family enjoys (red meat or fish would also be delicious!).

Don’t let food allergies stand in the way of you experimenting with new dishes. All you need to do is find suitable substitutes that your little one is able to tolerate: if your child has a peanut allergy opt for a different nut butter and use sesame oil instead of peanut oil. If your child has a soy allergy, opt for tamari. If sesame seeds are a problem then just leave them out – the dish will still be as delicious with all the other flavour combinations.

What you’ll need:

For the chicken:

  • 1 packet 4-5 free-range chicken breasts, sliced into strips
  • 1 Tbs low sodium soya sauce
  • 1 Tbs sugar-free peanut butter
  • 1 Tbs sesame/peanut oil
  •  1/4 cup orange juice (no added sugar or additives)
  • 1 Tbs sesame seeds
  • 1 tsp fresh ginger, grated
  • 1/2 teaspoon minced garlic

For the cauli rice:

  • 1 tbs olive oil
  • 1 tsp tumeric
  • 1/2 tsp paprika
  • 1 tsp fresh ginger, grated
  • 1 punnet button mushroom, sliced
  • 1 packet cauliflower florets, diced finely (or one packet store-bought cauli rice)
  • 1 handful fresh coriander, chopped
  • 1 handful spring onion, chopped (around 4-5 salad spring onions)

Method:

  • Starting with the chicken recipe marinade: combine all the ingredients, excluding the chicken, in a mixing bowl and whisk together.
  • Add in the chicken strips, cover with cling film and refrigerate for 30 minutes- 1 hour.
  • While you are waiting for the chicken to soak up the sauce, you can get started on the cauli rice:
    • Heat the olive oil in a medium sized skillet on a medium-high heat
    • Add in the spices and coat them in the olive oil, making sure they don’t catch.
    • After a minute add the mushrooms and fry for around five minutes until they begin to get golden brown in colour.
    • Next add in the cauli rice, mix in with the spices and mushrooms and fry for 8-10 minutes until soft.
    • Next add the chopped spring onion and coriander, combine and set aside.
  • Now you are ready to make the chicken:
    • Grease a baking tray and distribute the chicken strips, reserving half of the marinade for basting during grilling
    • Sprinkle half the sesame seeds over the chicken strips
    • Place the tray under the grill and grill for 15 minutes. Turn the chicken strips half way, apply the remainder of the basting and sprinkle the left over sesame seeds.
  • Combine the chicken strips and the cauli rice in a bowl and serve!

*The above will need to be adapted should your child have an allergy to any of the ingredients mentioned.

*Never leave your child unsupervised while eating.

 

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