I’m starting to make dinner for the family about one night a week or more if I can.
Three of my more recent dinners were a caramel chicken recipe I found online and adapted, a “spiced-batter fish” one and a marinara mix stir fry.
1. Caramel chicken
- Chicken thighs/ breast, thinly sliced
- 1 red or brown onion
- Vegetable oil
- 1 tablespoon soy sauce
- 1/4 cup caster sugar
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Chopped vegies of your choice
- Chop up chicken and choose, wash and chop vegies
NB. Vegies for stir-frying are good
- Heat oil in a wok or frying pan and cook chicken, in batches, stirring, until golden. Transfer to a bowl/plate to wait.
NB. Start cooking with the pan with the heat set to ‘high’, then turn down to medium or medium-high as needed, once the pan’s hot. This is particularly useful if your stove takes a while to warm up; it also allows for quicker cooking.
- Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant.
- Add vegies and begin cooking them.
- In a separate pot, add rice to water with a bit of salt. The ratio is usually 2 cups water to 1 cup rice I think. Cook. It should take about 15 minutes.
NB. This can be done in the microwave, but you’ll need to stop it half-way and stir it.
NB. If you don’t want gluggy rice, then you’ll need to stir it on the stove and keep an eye on it as you’re doing the rest of the meal. It’s great if there’s someone else to help!
- When vegies are mostly cooked, return chicken to pan. Add soy sauce. Cook, covered, for 5 minutes, or until chicken is cooked through. Add sugar. Cook, stirring, for 1 to 2 minutes or until mixture is bubbling. Add fish sauce and juice. Cook, stirring, for 1 minute or until sauce thickens.
- Wait for the rice to finish, plate up and serve! More or less vegies alter the effects of the sauce on the chicken, I think.