Chicken satay stirfry

I made this for dinner for two, but it made enough for lunch the next day as well. Use whatever veges you like in a stirfry, pretty much anything goes

2-3 chicken thighs

2 cups of vegetables, chopped

2 garlic cloves, crushed

2 tablespoons natural peanut butter

2 tablespoons dark soy sauce

¼ cup chicken stock

1 tablespoon chili sauce or sweet chili sauce

-        --  Mix the soy, stock, sauce and peanut butter is a bowl.

Noodles or rice to serve with

Method:

Brown off the chicken in a wok. Set it aside. Cook the noodles/rice and set aside.

Fry off the garlic, and half-cook the veges in the wok with a little water if needed.

Chuck in the sauce mixture and chicken. If you want your noodles saucy, put them in there too, otherwise divide the noodles up between the serving bowls and spoon the satay mixture over them.

Spicy (or not so spicy!) Mexican vegetarian casserole

Once a week, the boy goes to tafe, so I am left to cook for one. While most weeks, I revel in eating eggs on toast as a crazy nothing-dinner, this wee I decided to attempt an old favourite – the one-pot wonder.

This is one of those great things where you can just chuck everything in a pot, whack it in the oven and enjoy it later.

I chose the vegies we had already, but you could add just about anything to this and it would work. 

In a big casserole dish I put:

1 onion, diced

1 red capsicum, cut into chunks

Half a big sweet potato, cut into chunks

2 carrots, cut into chunks

1 red chilli, diced

1 can Mexican beans

1 can tinned diced tomatoes

1 cup chicken stock

Dried or fresh herbs – basil, parsley, oregano, cumin

Pepper

Chuck it in the oven for about an hour. Depending on how big the chunks are, it might take longer.

I served mine with brown rice, and gave the boy a side serve of it with brown rice and sausages.