A couple of months ago I was invited by the lovely Genie from Bunny Eats Design to join a linkup party, Our Growing Edge. The link up party encourages food bloggers to connect and try new things. I posted my first attempt at using liquid smoke in the September link up but missed October, with going on holiday and getting everything else sorted before I went on holiday.
I was already to participate this month by making baked donuts. But I haven’t been able to find a donut baking tray for sale in the shops I have been in. I have ordered one so I should be all ready for December, when it will be crazy to bake donuts in Australia. Fortunately I have been toughened by years of eating a full baked Christmas dinner no matter what the temperature so I should be able to cope with the oven on unless it gets super hot.
I might manage to squeeze in something else for November but the month is getting away from me. I am afraid I am going to miss this month. But check out what everyone else is posting as there are always inspiring recipes. One thing I am working on is my food bucket list which I will eventually get around to putting up on the blog and I am adding to the list based on what I see in the link up. A couple of recipes I already have on my bucket list are paella and making my own rice noodles. What do you have on your food bucket list?
Which gets me around to the inspiration for this post. I had originally thought I might try and sneak in a post for October for a stir fry cooked with coca cola. I saw a recipe on Milk and Honey for Coca Cola Chilli Chicken that looked good. But I ran out of time and then just before I went on holiday, Corina from Searching for Spice did her take on the recipe for Our Growing Edge. Talk about great minds think alike – just not all minds are as good at implementing.
I have finally gotten around to trying the recipe out. It has a lovely flavor to it. It is fairly sweet with the combination of chilli and coca cola but not as sweet as I was worried it might be. Like Corina I am not a huge fan of overly sweet savoury dishes. The soy sauce is a nice counterpoint to the sweetness and adds a saltiness to the recipe that I love.
To make this for one I used the following ingredients:
- 130g of chicken, cut into thin slices
- 1/2 tbsp of cornflour
- 1 tbsp soy sauce (Corina uses light soy sauce but I used plain soy sauce)
- ½ a birds eye chilli, sliced
- 1 tsp of minced ginger
- 1 tsp of minced garlic (equivalent to one clove)
- 190ml of Coca Cola
- 1 tbs of coriander leaves, roughly chopped
- 2 tbs of cashew nuts
- A cup of broccoli, chopped in to bite sized florets
- 1/2 tsp cornflour mixed with 1/2 tbsp water
I basically followed Corina’s take on the recipe but used broccoli as my vegetable. The other change I made was to not toast the cashews. I just tossed my cashews on top as I have had bad luck toasting nuts – think burnt messes. Aside from that, it is very straightforward and apart from the marinating period, very quick to make. The preparation time excluding the marinating is about 10 minutes. I marinated for a couple of hours. Cook time is 15 minutes.
There is some wastage in this recipe in that you won’t use all the birds eye chilli (but they are so cheap and small that to waste half doesn’t feel like a major deal) and you only use half a can if you are cooking this for one. You can obviously drink the leftover can but I hate wasting calories on soft drinks. And speaking of calories, this recipe (did you like the dodgy segue) has about 360 calories in it. You could reduce this by not including the cashews and still have a delicious dish.