Check out my handy work, my Chinese Fakeaway! So I will admit I fall into the type of chef - "If it's simple and I can make it in 15 minutes" kind of girl. Being single and living alone I often make food that's just enough for dinner with leftovers for lunch,and I find myself usually buying the same products and making the same meals most days.
So with that being said, one of my pacts to myself this year is to spend a bit more time in my kitchen and make enjoyable exciting meals, you know to get me out of my comfort zone! So the first thing I did was browse my cupboards, pulled a bunch of ingredients then headed over to Pinterest to see what kind of meal I can rummage up!
This meal was so simple to make and really didn’t take a lot of time (well longer than my usual 15min), and not only was it delicious, if I’m honest, it kind of gave my usual Chinese spot a run for the money. It’s affordable, less calories than your takeaway spot and to be honest you will probably have most of the ingredients in your cupboards already. What I loved most about this recipe is that it can be easily paired with any other dish, i.e rice, noodles, vegetables.
Oh, and if you think yours looks better than mine, I dare you to share your pics. If you have any recipes that you have tried during lockdown & would love to share with us on our community, please comment below. SCROLL down for the full recipe.
Lots of love & best of health
WATCH THE STEP BY STEP VIDEO HERE
Ingredients 3-4 boneless skinless chicken breasts, pounded to 1/2 inch thickness and chopped into 1 inch pieces 1/3 cup corn starch 2 tablespoons oil 1 red bell pepper, chopped 1 green bell pepper, chopped 1/2 white or yellow onion, chopped
Sauce 3/4 cup sugar 1/2 cup apple cider vinegar (may sub white vinegar) 2 tablespoons soy sauce 1 teaspoon garlic powder 1/2 teaspoon onion salt* 1/4 cup ketchup 1 tablespoon corn starch 2 tablespoons cold water
Instructions: 1. First prepare the sauce. Add sugar, vinegar, soy sauce, garlic powder, onion salt, and ketchup to a medium saucepan. Stir and bring to a boil. In a small bowl whisk together the 1 tablespoon cornstarch and cold water until dissolved. Add to sauce pan and stir until thickened, then reduce to low heat.
2. Add chicken pieces and corn starch to a large ziplock bag. Seal and shake to coat chicken. Drizzle a large pan or skillet with oil. Add coated chicken. Saute over medium heat for about 5 minutes. Add peppers and onions. Continue to saute over medium heat until chicken is browned and cooked through.
3. Add sauce to chicken and peppers. Stir to coat well. Serve warm with cooked rice if desired.
In 2013 Stefanie was diagnosed with Hypothyroidism and has since battled with her weight. She decided to take charge of her metabolism and get in the kitchen & find healthier ways to re-create some of her favourite naughty meals.