Hello lovely people. You may have noticed things have been a bit quiet around here recently. I am easing back on the food blogging at the moment. Partly because I am working on my business and partly because I have been feeling a bit burnt out when it comes to trying new recipes. If you follow me on Facebook then you will see I have been revisiting some old recipes which I have been enjoying.
One of the things about food blogging is that you rarely get to go back and remake recipes. There is always new recipes to try and photograph. I like to try recipes at least twice and often more before posting on the blog as I want to make sure the recipes are repeatable before sharing with you.
This week I went back and revisited these slightly srirach’ed lamb meatballs. Boy they are good, a super tasty sweet and spicy sauce. I have been a bit put off meatballs recently because of the effort to make them but these meatballs are so simple and no binding agent required. The dish is jam packed full of flavor but takes hardly any time to cook.
I loved the sauce so much I have reused it for this chicken stir-fry. This is such an easy dinner to make with hardly any preparation needed aside from slicing the chicken. I didn’t but you could throw some broccoli in to the pan to add some healthy greens. On the table in 15 minutes!
- 1/2 tbs of vegetable oil
- 125g of skinless boneless chicken breast, thinly sliced
- 1 tbs of soy sauce
- 1 tsp of minced ginger
- 1 tsp of minced garlic (equivalent of one clove)
- 1 tsp sriracha sauce
- ¼ tsp of sugar
- a sprinkle of coriander to garnish
- Mix the sauce ingredients together in a small bowl and set aside
- Heat the oil in a small wok on a medium-high heat
- Once the oil is hot, add the chicken and stir-fry the chicken until it is golden and cooked through (about 5 minutes)
- Add the sauce to the pan and heat through.
- Serve over rice and garnish with coriander