Enjoy some delicious Asian flair with this sticky soy beef with coconut rice! It’s a light and healthy option for lunch or dinner.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the sticky soy beef
2 tbsp vegetable oil
500 g flank steak, cut into chunks
1 tbsp grated ginger
1 garlic clove, grated
1 red chilli, finely chopped
½ cup soy sauce
2 tbsp honey
½ tbsp coconut flour
Handful mint, to serve
For the coconut rice
1 tbsp coconut oil
1 cup jasmine rice
1 cup coconut milk
1 cup water
½ tsp salt

METHOD
For the sticky soy beef
1. Heat 1 tbsp oil in a pan and brown the beef chunks. Set aside.
2. Add the rest of the oil and fry the ginger, garlic and chilli until fragrant.
3. Add the soy sauce, honey and coconut flour. Reduce until thick.
4. Add the beef and cook until the sauce clings to the meat.
For the coconut rice
1. Heat the coconut oil in a large pot. Add the rice.
2. Pour in the coconut milk and water and stir well.
3. Cover with a lid, reduce heat and simmer for 20 minutes.
4. Remove from the heat and leave, covered, to steam for 5 minutes. Fluff with a fork.
5. Serve beef with the coconut rice. Garnish with mint.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Sticky soy beef with coconut rice appeared first on MyKitchen.

Don’t let the rush of the week impact your dinner choices. Make this chicken fried rice in big batches to freeze and use during the week!

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
3 tbsp vegetable oil
4 chicken breasts, cubed
1 cup frozen mixed vegetables
1 red onion, chopped
1 tsp ginger
3 tbsp sesame oil
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp garlic powder
4 eggs, lightly whisked
2 cups grain and bean base
1 chilli, chopped
1 fried egg, chopped

METHOD
1. Heat the oil over high heat and fry the chicken pieces until well browned. Remove from the pan.
2. Add the mixed vegetables, onion and ginger. Sauté for 5 minutes.
3. Deglaze the pan with the sesame oil and soy and oyster sauces. Mix in the garlic powder. Allow to simmer for 5 minutes.
4. Heat a little oil in a separate pan on low and add the whisked eggs. Cook, gently folding continuously, until almost set.
5. Mix in the chicken, vegetables and grain and bean base, and fry until the egg is fully cooked.
6. Allow to cool and freeze. Defrost in the refrigerator overnight and reheat in a pan to prevent the egg from going soggy (do not reheat using the microwave).
7. Serve topped with fresh chilli and some extra fried egg.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Meal-prep-ready chicken fried rice appeared first on MyKitchen.

There’s nothing like giving your body the reset it needs with a quick and easy chicken pho after a nasty flu or cold. Make this dish your go-to for winter!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
4 cups chicken stock
2 cups roast chicken, broken into chunks
150 g rice noodles, cooked
4 bulbs pak choi, chopped
1 lime, zested and juiced
Handful basil

METHOD
1. Bring the chicken stock to a rapid boil and add the roast chicken chunks and rice noodles.
2. Boil for 5 minutes, then turn off the heat and add the pak choi to the pot.
3. To serve, ladle the broth into bowls and garnish with lime zest, juice and basil.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

The post Fight the flu with this quick and easy chicken pho appeared first on MyKitchen.

Treat the fam to some home-made Asian cuisine by preparing these delicious ginger and chicken meatballs with mixed greens!

SERVES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the ginger and chicken meatballs
500 g chicken mince
½ cup crushed ginger biscuits
½ cup finely chopped spring onion
2 garlic cloves, grated
1 egg, whisked
2 tsp sesame oil
2 tsp soy sauce
¼ tsp salt
For the greens
1 head bok choy
½ tsp chilli flakes
3 tbsp olive oil
1 broccoli, broken into florets

METHOD
For the ginger and chicken meatballs
1. Preheat oven to 180°C.
2. Combine all the ingredients in a bowl, making sure everything is properly mixed. Season well.
3. Measure out ¼ cupfuls of mixture and shape into meatballs.
4. In a pan, over high heat, brown and seal the meatballs. Then transfer to a baking tray and roast in the oven for 15 minutes, until cooked through.
For the greens
1. Bring a pot of salted water to the boil. Blanch the bok choy, and then refresh in a bowl of ice water for 3 minutes.
2. Slice the bok choy and set aside.
3. Heat the chilli flakes and olive oil in a pan and sauté the broccoli. Season and remove from the pan. Now sauté the bok choy. Season well.

Tip: For a vegetarian option, swap the chicken mince for mashed tinned chickpeas.

Recipe & styling: Joni Dames
Photography: Sean Dollery // HMimages.co.za

The post Ginger and chicken meatballs with mixed greens appeared first on MyKitchen.