Preheat oven 180*c Place on lined tray spray with cooking spray bake for 20min.serve with Thai oyster sauce or sweet Chili sauce or Tamari
Orange chicken was a recipe I have been meaning to cook for a,while but I didn’t have a recipe for it. I looked up the recipe on Pinterest and I didn’t have ingredients so I substituted it for what I had.
Pad Thai sauce in a jar and followed the recipe on side of jar. I omitted the egg, peanuts as I didn’t have any. I used BBQ chicken not prawns.
Chow mein vegetables to use up vegetables and 2min noodles.
I don’t use the seasoning sachet that comes with noodles.
Leftovers sweet n sour pork.
See my Chinese banquet for the recipe.
We made enough for 3 meals so we didn’t have to cook each night.
Simple reheat in microwave for 2 minutes and dinner was done.
A cold day and this dish took me straight back to my home from 40 yrs ago. I am pretty sure mum use to make this as she cooked Indonesian dishes over the years.
As the lovely spices were added to the pot it brought comfort food to a new level, the aromas, the taste just divine. I found the spice paste in a Asian supermarket and all you add is chicken, coconut milk and water. So easy as it’s just boiled chicken then low simmer with spice paste and coconut milk. I served mine w basmati rice but it truely didn’t need it. I used a powdered coconut milk sachet which didn’t mix properly but it was still a great dish.
Australian Women’s Weekly Chinese Cookbook recipes ; sweet n sour pork, honey prawns (batter didn’t work), Fried Rice.
I personally have made better using different recipes of own in the past. Tonight even my fails were edible.