One of the best things about blogging is the amazing people that you come across online in the blogging community. Exeter and Devon have a wealth of brilliant blogs, including the Queen of mummy blogs herself The Unmumsy Mum, whose honest and hilarious writing has saved many an exasperated parent by making us chortle until our eyes leak, and Exploring Exeter, a blog about living in the South West written by the lovely Stephanie Darkes, a fellow school-run mum who moved to Exeter from London a couple of years ago. Her blog is a briliant resource if you have a young family in Devon, for example if you're stuck for ideas for keeping your bambinos occupied and your sanity intact over half term this post is all you need.
Stephanie recently made my day by giving me a bag of plump pak choi, homegrown in her garden - I LOVE the idea of growing Asian produce in Devon, the perfect Mix Mix analogy! My favourite thing to do with Chinese greens is to steam them and drizzle with oyster sauce and sesame oil, which is how they are often served in Chinese restaurants and is the simplest yet most delicious way of eating them. To go with the pak choi I dug out my recipe for Sticky Chinese Chicken, which the bambinos LOVE. It's basically a cheat's teriyaki sauce, using just three ingredients; soy, orange juice and honey. I hadn't made it in ages and I'd forgotten how utterly scrumptious it is, so it's firmly back on the menu in our house.
Per chicken breast - 3 tbsp soy sauce, 3 tbsp orange juice, 2 tbsp honey
- Put the sliced chicken in the combined sauce ingredients - if you have time to leave it to marinate for up to an hour then great, but you can skip the marinating bit if you're in a hurry.
- Fry the chicken in some oil (I use coconut, which is sooooo much cheaper to buy in my local Chinese supermarket than in the main supermarkets) until browned all over, then add the sauce and cook on a medium to high heat for about 10 minutes until the chicken is cooked. The sauce will foam up before it then quickly starts to go sticky so keep an eye on the temperature and lower it if you need to - you want to reduce it so that it makes a lovely, slightly sticky sauce, but not so that it turns to caramel.
- Serve with plain rice (my current favourite is Fragrant Jasmine which is aromatic and sticky) and greens.