Orange Chicken and Vegetable Stir Fry

I was sorting all the photos I have taken of food for this blog and came across these and realised i hadn't shared this gorgeous recipe with you. It's another Asian stir fry, but in my eyes you can't go wrong with a stir fry, especially Asian as they are always so packed with flavour!

This dish isn't syn free, but it is still better than a takeaway and tastes so much better!!

The whole pan would serve 2/4 people depending how hungry and greedy you are HA HA!!
The whole dish is 5.5 syns on extra easy, so you do the math........

Ingredients

100ml freshly squeezed orange juice  2.5 syns
2 tbsp light soy sauce
2 tbsp rice vinegar
1 tbsp oyster sauce  1 syn
1 tbsp orange zest
2 large garlic cloves grated
1 inch ginger peeled and grated
1 tsp honey  1 syn
2 large chicken breast cubed
1 tsp cornflour  1 syn
as much mixed vegetables as you like, i used tenderstem broccoli, and oriental mushrooms
1 onion chopped
1 red chilli sliced

noodles or rice to serve, cooked as per packet instructions.

Method

In a blender blitz together the first 8 ingredients, set aside.

In a bowl mix together the cubed chicken and the cornflour and season with salt and pepper.

In a hot wok sprayed with frylight, add the chicken and stir-fry until golden, add the onion, chilli and broccoli and stir fry for 2 more minutes, add the oriental mushrooms and fry for 1 more minute, pour in the sauce and stir fry for 5/6 minutes until the sauce has thickened and the chicken is cooked through.
Serve with the rice or noodles

Ginger and Coriander Baked Tilapia

This is a light refreshing dish, full of superfree. The fish is light, moist and flaky with a delicate flavour, but it stands up to the punchy flavours of the sauce. The flavours just dance on your tongue.

This dish serves 2 and is 2 syns on extra easy per person.

Preheat oven 200c, 400f, gas mark 5

Ingredients

4 tilapia fillets

3 garlic cloves finely chopped

1 inch ginger grated

1 red chilli finely chopped

handful coriander leaves

2 tbsp light soy sauce

1 tsp sesame oil (2 syns)

1 tbsp shaoxing rice wine (2 syns)

Stir Fried Vegetables

1 onion chopped

1 red pepper chopped

½ chinese leaf lettuce

8oz oriental mushrooms

½ head broccoli

1 red chilli sliced

1 tbsp soy sauce

1 tsp fish sauce

remaining juices from the fish

handful coriander leaves

Method

Lay the fish in a baking tray sprayed with frylight.

Combine the garlic, ginger, chilli, light soy sauce, shaoxing rice wine, sesame oil and coriander together, pour over the fish. Bake for 8 minutes.

Spray a hot wok with frylight, add the broccoli with 2 tbsp of water to create some steam to help it cook, add the stems of the chinese leaves and onions, fry for 1 minute, add the red pepper, chilli and mushrooms, fry for 2 minutes, add the soy sauce, fish sauce and remaining juices from the fish, fry for 1 minute the stir in the chinese leaves and coriander.

Serve up the vegetables and lay the fish on top, spoon over sauce and serve with basmati and wild rice.