Egg Free & Flourless Chocolate Muffins

I recently hosted some friends at my place for dinner, one of who,  has an egg allergy. If, like me, you haven't had much experience in cooking without eggs, you are probably wondering where to start?? I thought the same..... until I stumbled across a recipe to make egg free meringues, using...wait for it..... TINNED CHICKPEA WATER to replace the eggs. A handy trick to have up your sleeve... especially when you enjoy entertaining.
Apparently it works. Truthfully.. I opted no to use my guests as guinea pigs on this particular occasion, but it inspired my experiment to try to design a recipe that was a little healthier incorporating natural sugars, no egg and flourless ingredients. I love dark chocolate and have been thinking about a healthy treat to make using a raw cacao, coconut and hazelnuts and decided to combine all these ingredients to create a egg free and flourless chocolate muffin. 

You can make it dairy free too, by simply purchasing a dairy free/vegan chocolate (available at most supermarkets these days)

The end result is a dense chocolate muffin that is sure to satisfy the most desperate of chocolate cravings.

Utencils required:
Bowl, wooden/mixing spoon, 12 hole muffin tin


Ingredients: 

• 2 cups chickpea water (drained from canned chickpeas, you may require 2 cans) 
• 1 cup coconut flour
• 1 cup oats
• 1 cup raw cacao
• 1/2 cup maple syrup
• 1 cup hazelnut meal
• 1 tbs coconut oil
• 3/4 cup dark chocolate buttons (ensure they are small sized button or chocolate pieces broken down to small pieces)
• 1 tbs baking powder (note: not all baking powders are gluten free, check the label for more info)
• 1 cup luke warm water  
• Olive oil spray

Method:

1. Preheat your oven to 180 degrees.
2. In a bowl stir all of the dry ingredients together.

3. Heat the coconut oil until it is warm to touch and add to the dry ingredients along with maple syrup and chickpea water.
4. Stir until all combined.

5. Add the luke warm water and stir through. The mixture must be wet but not runny. Add more water if needed.
6. Spray the olive oil into the muffin tray (you may prefer to use greaseproof patty pans. Spoon the mixture into each muffin pan,  filling to the top.

7. Place into the oven and bake for 25-30 minutes.

Note: These muffins don't rise very much when baking.

Enjoy!

Top 10 Nutrient Packed Smoothie Juices!

I couldn't help it, I have become one of those Juice and Smoothie addicts!  They just taste so good and have given me so much energy and nutrients which lets face it have been very low prior to the start of Winter. Having a juice or smoothie each day has helped me feeling fitter to exercise, less tired and healthier through and through. A good balance of fruit and vegetables definitely provides a good balance when eating in moderation and assists with getting the right amount of vegetables into the system each day.

I also have a slight iron deficiency so I have always been advised to eat lots of iron nutrient vegetables combined with vitamin c... apparently one needs the other to work in the system.  For that reason you will notice lots ingredients such as spinach, kale and beetroot added with a combination of vitamin c rich fruits to most of my juices and smoothies.

I have been getting lots of positive comments on the Instagram photo's so I thought I would post my top 10 favorite juice and smoothie combo's to the blog.

Here goes...

Smoothie # 1- GreenBerry

Add...

• 1 Cup Organic Guava Juice
• 5 strawberries
• 1/2 soft pear
• 1/2 avocado
• Handful raw baby spinach leaves 
• 1 tbs chia Seeds
• 1/2 cup cold water

Smoothie # 2 - The Winter Kicker 

Add

• 1 peeled orange 
• 1/2 raw beetroot
• Handful raw baby spinach leaves
• Handful raw kale
• 1 cup water
• 1/2 cup apple juice

Smoothie # 3 - Breakfast Wake Up
Add...

• 1 banana 
• 1/2 cup raw almonds
• 1/2 soft pear
• Handful raw baby spinach leaves
• 1/2 apple juice
• 1 cup water

Smoothie # 4 - Rubylicious

Add...

• 1/2 banana
• 8 strawberries
• 1/2 beetroot
• 1 carrot
• Handful raw baby spinach leaves
• 1 tbs chia seeds
• 1 cup water

Smoothie # 5 - Vitamin C Booster 

Add...

• 1 orange
• 1/2 beetroot
• 1 carrot
• 1/2 pear
• 1/2 apple juice
• 1 tbs ginger

Smoothie # 6 - Quick Detox

Add...

• 1/2 beetroot
• 1 carrot
• Handful of raw spinach
• 1/2 cup mixed berries
• 1/2 cup orange juice
• 1/2 cup water

Smoothie # 7 - Winter Kicker Part 2

Add...

• 1 celery stalk
• 1 orange
• 1 tbs ginger
• 5 strawberries
• 1/2 pear
• 1 cup water

 Smoothie # 8 - Iron Strong

Add...

• 1 cup beetroot leaves
• Handful raw spinach
• 1 celery stalk
• 1 pear
• 1 cup water

Smoothie # 9 - Greenie

Add...

• 1/2 lemon
• 3/4 cup apple juice
• 1 carrot
• 1/2 avocado
• Handful raw baby spinach
• 1 celery stalk

Smoothie # 10 - Nana Coco Loco (Dairy Free)

Add...

• 1 banana
• 1 cup coconut milk
• 1 tbs raw cocoa 
• 1 tbs chia seeds
• 1 tbl dried coconut (desiccated or flakes)
• 1/4 cup almonds 
• 1 tbs honey
• dash of cinnamon powder

Next ill be trying a few smoothie bowls! Stay tuned....

Enjoy!

We love our Quinoa in this Sesame,Tuna & Lime Salad!

Quinoa is super grain food that is gluten free and it maintains many health properties. Quinoa has almost double the fibre of most grains and is rich in amino acids, good for digestion and the heart. We eat it almost two to three times a week and mostly add it into our lunch time salads.
Quinoa is a very versatile ingredient because you can cook it, dress it and refrigerate for the next day, making it easy for the work lunch box.

Quinoa holds approximately 220 calories per one cup that is cooked. One cup is plenty to share for two people.

The best way to cook quinoa is on the stove top. One cup of quinoa can be boiled with  two cups of cold water. Bring to boil and cook for approximately 5 minutes. Add cold water to the pot if the quinoa absorbs all the water too quickly and needs a little longer cooking time.

This salad is a so delicious and very easy to prepare. My naturopath suggested it as a great salad to eat during the winter. Its packed with iron, vitamin c, calcium, magnesium and good source of protein. 

Ingredients:

• 3 cups baby spinach
• 1 cup cooked quinoa
• 1 tin of tuna (drained) 
• 1 tbs grated ginger
• 2 spring onions sliced finely
• Juice of one lime 
• 2 tbs light soy sauce
• 3 tbs olive oil 
• 1/4 cup sesame seeds toasted
• salt & pepper to season

Method:

1. In a small non stick pan, toast the sesame seeds until browned lightly.

2. In a small bowl add the olive oil, soy sauce, grated ginger, lime juice, spring onions, salt and pepper and set aside to absorb for 5 minutes.

3. In a salad bowl add the spinach, tuna and quinoa.
4. Add the dressing to the salad and toss.

Quinoa superfood salad is now ready to eat!

Enjoy!

Sticky Pork Ball & Noodle Stir Fry

What we love about a stir fry is that the vegetables should never be overcooked, they should be slightly crunchy maintaining most of their precious nutrients. Stir fry's are simple and easy to prepare, they are not supposed to be difficult and this recipe for sticky pork balls and noodles is delicious and can be cooked in under 30 minutes.

All you need are a few fresh ingredients and ensure to use whatever vegetables you have available in your fridge. Bok Choy, sprouts, corn, broccoli are great additions to a stir fry if you have them available. I will always have carrots, mushrooms, onions and capsicums in my fridge so that is what I have added in this recipe, however feel free to use whatever vegetables you have on hand.

Pork is a meat I rarely eat unless combined with the right flavors and I have discovered with this pork ball noodle recipe that the combination of sesame seeds, spring onions and ginger work really well! Lastly, when it comes to the noodles, I prefer to use white rice noodles that just need soaking in some boiled water. However if you have access to fresh noodles you can certainly use those for this recipe too.

Sandro and I both loved it and I will certainly be making it again and sharing it with friends!

Ingredients

To make the pork balls:

• 250 grams pork mince
• 1/4 cup sesame seeds
• 1 tbs olive oil
• 2 Spring Onions sliced finely
• 1 large crushed garlic clove
• 1 tbs grated ginger
• Salt & Pepper to season
• 1 tbs coconut oil

To make the stir fry dressing:

• 1/2 cup honey
• 3/4 light soy sauce
• 2 tbs sweet chilli sauce

To make the stir fry vegetables and noodles:

• capsicum sliced
• mushrooms sliced
• red onion chopped roughly
• carrot julienne slice
• baby spinach  
• rice noodles (refer to pack on how to prepare, they must be cooked when added to the stir fry)
• sesame oil
• wedge of lime to serve 

Ensure you have a non stick fry pan or wok to make this recipe.

1. Combine the pork mince, spring onions, olive oil, garlic, ginger, sesame seeds, salt and pepper in a large bowl.

2. Roll the mixture in to small balls and set aside.
3. In your non stick pan add coconut oil and set the heat on high
4. When the pan is hot and the coconut oil has melted, set the heat to medium and start adding the balls individually.

5. After 2 minutes of cooking and the balls have browned turn them over and cook for a further 3 minutes.

6. In a seperate bowl/sauce pan, microwave/heat the honey, soy sauce and sweet chilli until mixed together evently.

7. Add the sauce to the pork balls and set the heat on high. Cook until the sauce turns sticky then transfer the entire contents of the pan in to a separate bowl and set aside.

8. In the same pan, add a splash of sesame oil to heat.

9. Commence cooking your vegetables by adding a vegetable at a time. (I always start with the onions followed by the hardest vegetable - generally the carrots, and ending with the mushrooms and spinach) Cook until onions are cooked through vegetables are all semi cooked.

10. Add your cooked noodles to the pan and stir through followed by the sticky and saucy pork balls.

Your meal is ready to serve, we served ours with a wedge of lime and the flavors where yum!

Enjoy!

Winter Warmer: Italian Minestrone

It's the first day of Winter and what better way to start it with a wholesome traditional Minestrone soup.
The great thing about making this soup is that it is so simple to prepare and you can use whatever vegetables you have available. All you need is some stock, (can be in the cube form) either a tin of tomatoes or home made passatta (I prefer the latter) and some good herbs and legumes. 

I prefer to use dried legumes and soak them in water over night to use in my Italian minestrone. However if you don't have time, the canned variety is just as good. I make my own dried legume mix which is stored in an air tight container and combines dried white beans, split peas, red and brown lentils. You can also add chickpeas, french lentils and other dried legumes if you like.

For today's minestrone recipe I had carrots, turnips, onions, capsicum, spinach and corn readily available to use. You can also add pumpkin, sweet potato, normal potato and celery. Ensure to always have onion and garlic available for this recipe, it's staple for a traditional Italian minestrone soup.

When preparing this soup, you will need a deep cooking pot and approx 2 ltrs of boiled water.

Ingredients for Italian Minestrone:

1 red onion chopped and diced
2 cloves garlic finely chopped
2 tbsp olive oil
5 cups of diced vegetables of your choice (see above)
3 cups tomato passatta
2 liters boiled water
2 cups baby spinach
1 bay leaf
1 tbsp dried oregano
1 tbsp rosemary
2 vegetable stock cubes

How to make Italian Minestrone:

1. Preheat the olive oil in the cooking pot on medium heat.
2. Add the onion and garlic and cook on medium heat until transparent.

3. Add the diced vegetables and stir through.

4. Add the stock cubes and break down and mix through the vegetables. Cook for 4 minutes stirring constantly.
5. Add the tomato passatta and mix through. Cook for a further 2 minutes.

6. Add the bay leaf, oregano and rosemary and mix through.
7. Top with 2 litres of boiled water and cook with the lid slightly ajar for 1 hour stirring every 10 minutes. Ensure the heat is set at medium heat.

8. When the minestrone has been cooked, switch off the heat and add the spinach. Stir through.

Soup is ready to serve!

Enjoy.

 

"Involtini di Pollo" My Chicken Involtini in a pan!

Here is a spin on a Chicken Involtini recipe that can be prepared in under 30 minutes using very few ingredients. Full of protein, this recipe is simple and gluten free. I prefer to use Massel stock cubes, fresh herbs and free range chicken when preparing this dish.

Ingredients:
4 Chicken thigh fillets
1 cup white wine
25 grams butter
2 tbsp olive 
1/2 chicken stock cube diluted in 250mls water
6 sage leaves
Toothpicks

Filling Ingredients
4 thin slices pancetta
6 mushrooms diced finely
1 tbsp olive oil
1 clove garlic crushed
Oregano
Salt & Pepper to season

How to make Chicken Involtini:

1. Lay the chicken thigh fillets on a chopping board in between two pieces of baking paper and beat with a meat hammer until chicken has flattened to approx 1.5cms thickness
2. Remove the paper and lay a slice of pancetta on the inside of the chicken
3. Chop and finely dice the mushrooms and add 1 clove of crushed garlic. Add the olive oil, oregano, salt & pepper.
4. Add the mushroom mix to one side of chicken and roll using the toothpics to pin the chicken into place.

5. In a pan add 2 tbsp to the base of the fry pan and heat.
6. When the pan is hot, reduce the heat to medium heat and place the stuffed chicken pieces on the pan and cover slightly with a lid for 2 minutes.

7. Turn the chicken over and cook on the opposite side until base of the chicken browns.
8. Separately dilute chicken stock cube in water.
9. Add the butter to the pan (allow to melt) followed by the sage and chicken stock. Slowly pour in the white wine.

10. Keep the lid off, place the heat on high and turn the chicken over.  Pan needs to sizzle and stock mixture must reduce down to a glaze. May take up to 8 minutes.

11. Once the stock mix turns into a glazed sauce. Your chicken is ready.

Serve with a side of salad, we love to serve it with the Quinoa & Kale super salad . Its all gluten free!

Enjoy!

Potato, Leek & Pancetta Soup!

Winter is getting near and we love a recipe for a hearty soup!

Potato and leek soup is so simple and easy to prepare. The ingredients are very basic, however when testing the recipe I added a spicy Pancetta to add some additional kick to the soup flavour.  If you prefer a vegetarian soup option you can opt to leave the pancetta out and not add it all. I have also had some good feedback from my Instagram followers suggesting to add bacon, that would certainly be delicious too and I will probably try it the next time I make this potato and leek soup.  Enjoy!

Ingredients to make Potato Leek and Pancetta Soup:

- 5 medium to large potatoes peeled and cubed
- 3 leeks sliced
- 1 large garlic clove roughly chopped
- 100 grams spicy pancetta roughly chopped
- 25 grams butter
- 2 tbsp olive oil
- Bundle of thyme or oregano tied together
- 2 litres hot chicken stock, or 1 stock cube diluted in 1.5 litres of boiled water
- Salt & Pepper to season

How to prepare the ingredients:

1. In a deep cooking pot add butter and olive oil. Turn the heat on high.

2. As soon as the butter melts, add the garlic and pancetta and allow to infuse for 1 minute.

3. Add sliced leeks to the pot and mix, coating the olive oil/butter on the leeks. Set the stove to low to medium heat and cover the pot with the lid. Leeks need to sweat and become transparent.

4. When the leeks become transparent add the cubed potatoes and mix. Salt and pepper to season. Cover the pan with the lid again for 3-4 minutes on low heat.

5. Add the bundle of herbs and liquid stock to the pot. Ensure to cover all the ingredients in the pot with liquid.

6. Cook on medium heat for 20 minutes then lower the heat and simmer for a further 40 minutes. Only cover the pot with the lid partially.

7. After the ingredients have cooked for 1 hour, take the pot off the stove and remove the bundle of herbs. Use a bamix to mash the mixture until it turns into a smooth soup mixture.

Soup is read to serve!

I generally make enough soup to last more than one meal. We store our soups in individual containers and freeze them, becomes a healthy food option for taking to work or using on nights when you can't be bothered preparing food. Yes that happens to me too, so its good to be prepared with food thats ready to eat.


Enjoy!

Quinoa & Kale Superfood Side!

I guess I can call it a superfood side?  Quinoa and Kale is super super good for you so we try to add it into our meals at least twice a week.

I made this quinoa and kale salad as a side last week and it was so tasty! Very simple to make, so simple that I could post how to make it on my instagram.

We served this a salad side, however it makes for a delicious vegetarian salad also.  

Add 1 cup cooked Quinoa (don't forget to season) + 2 cups blanched kale + 2 tbsp goats cheese + 2 tbsp chopped sundried tomato + 2 tbsp capers + 2 tbsp basil pesto + ground pepper ✔️✔️

Mix together, best served warm...  

Yum!

Enjoy xx

 

 

Quinoa Meatballs in a Spanish Sauce

The Italian meat ball is made using bread crumbs, eggs, salt pepper and the traditional Italian herbs... Spanish meatballs are very similar however the herbs and spices are a little different... my meat balls? Well, I have combined both Spanish and Italian techniques with my own little touch. I wanted to make them gluten free and reduce any saturated fats when frying. Don't get me wrong, I love olive oil and will still use a small amount to make by tomato based sauces, however I do try to avoid using it when frying.

This recipe for Spanish Meat Balls is so easy to prepare and tastes delicious, we compared the flavor on the second day and they were even better. These meat balls can be prepared the day before and kept refrigerated for a couple of days or even frozen in the freezer for future use. 

Meat Ball Ingredients:

1. 500 grams beef mince
2. 1/2 cup cooked quinoa
3. 1 tsp smoked paprika
4. 2 tbsp ricotta
5. 1/2 cup rice flour
6. 1 whole egg
7. 1/3 cup chopped chives
8. Salt Pepper to season

Coat and to cook:
9. 1/2 cup of rice flour
10. 1 tbsp coconut oil

Spanish Sauce Ingredients:

1. 1 red onion
2. 3 cloves garlic
3. 700ml passata or 2 tins of chopped tomato
4. 1 tspn smoked paprika
5. 1/4 cup of sherry vinegar / or concentrated balsamic
6. Salt Pepper to season
7. 2 tbsp olive oil

How to make the Spanish Meat Balls:

1. In a large mixing bowl add the mince meat, cooked quinoa, ricotta, rice flour, chives, whole eggs, paprika, salt and pepper.

2. Using your hands, combine all ingredients together until thoroughly mixed, set aside.
3. Prior to rolling the meat balls, on a separate plate add the rice flour.
4. Using your hands. Start rolling the meat mix into small sized balls (approx size of 20cent piece)

5. Place the meatballs aside on a flat plate ready to commence cooking.
6. In a non stick pan, add the coconut oil and apply high heat.  When the coconut oil has melted the pan is ready to start cooking meat balls.
7. Lower the heat to medium and cook the meatballs turning until browned for approximately 4 minutes.

8. Set a flat bowl aside lined with paper towelette for the meat balls after they have been cooked.

Your meatballs are ready for immediate eating or...
*To serve the next day, refrigerate then lightly warm in a non stick frying pan.
**To serve sometime in the near future, place in a freezer bag or container and freeze.

How to make the Spanish Sauce:

1. In a saucepan add olive oil and place on high heat for 1 minute.
2. Dice onions and garlic together and add to the saucepan. Lower the heat to medium and stir until onions become transparent.
3. Add smoked paprika and stir through.
4. Add the sherry vinegar first followed by the tomato passatta.
5. Cook for 30 minutes on medium heat then simmer down to low heat for 15 minutes.
6. Salt and pepper to season.

When serving this Spanish Quinoa Meatballs, place the sauce on the base of the plate and add the meatballs on top. Great served with fresh salad and baked potatoes.

Enjoy xx

Breakfast muffins of the healthy kind!

For those busy days when you are running out the door on an empty stomach, here is a recipe for breakfast muffins that is easy to make (in advance) and can be prepared in under 30 minutes!

It is a very healthy breakfast muffin as I have added ingredients such as avocado, dried fruit and seeds and the flavor profile is not overly sweet. It's a great recipe to hide healthy greens from the little ones that may refuse to eat it.

P.S These breakfast muffins are dairy free and gluten free!

What you will need to make 12 standard sized breakfast muffins:

Olive oil spray
2 cups of oats
1 cup rice flour
1.5 tablespoons of rice syrup / or maple syrup
1 soft banana
1 apple / or pear (whatever you have available)
1 avocado
1 tspn baking powder (or potato starch for gluten free)
1/2 cup shredded coconut
1/4 cup pepitas
1/4 cup linseeds
3/4 cup sultanas
1 tsp cinnamon
2 eggs

Method:

1. Lightly spray a 12 hole muffin tin with olive oil. Set aside.
2. Mash the banana, apple and avocado using a blender/ or bamix. Add the baking powder to this mix and set aside.
3. In a large mixing bowl add all of the remaining dry ingredients and mix together using a spoon.
4. Whisk the eggs until light and aerated.
5. Add the mashed fruit mix to the oats and mix.
6. Fold the whisked eggs to the mix using a spoon until completely mixed.
7. Spoon the mixture into each muffin tins and fill each hole to the top
8. Place into a 180 degree preheated oven for 10 - 14 minutes.
9. When the muffins are lightly browned, remove from oven and set aside to cool.

These breakfast muffins can be placed into an airtight container stored at room temperature for a week, or can be stored in a freezer when made in larger batches!

Enjoy xx
 

A Sweet Orange Mash...

A sweet orange mash sounds intriguing... but really its just a combination of sweet potato and carrots, sounds boring but I do promise you it is the tastiest mash goin'round and I had to try a few techniques to get it right...so here it is!

 


What you will need.

1. One large sweet potato (the orange kind)
2. 3 large carrots
3. 3 large cloves of garlic
4. 30 grams butter (I didn't say it was going to be fat free)
5. Dried Oregano (a couple of shakes)
6. Salt & Pepper to season

Extras
- A Non stick deep baking tray
- A bamix or food processor

How to prepare.

1. Peel and chop carrots and sweet potato into large pieces and set aside.
2.  Preheat oven to 200 degrees celcius with baking tray heating inside it.
3. After a few minutes safely remove the hot tray from the oven and set onto a safe benchtop space
4. Add the butter to the tray and allow it to melt
5. Place the precut carrots and sweet potato pieces into the tray. Turn the pieces over into the melted butter to coat.
6. Season with oregano, salt and pepper.
7. Reduce oven down to 180 degrees celcius and place tray back into the oven.
8. Bake for 25 minutes.
9. Chop the garlic roughtly and add to the tray after 25 minutes of baking, then bake for a further 15 minutes until the vegetables are easy to pierce with a fork.
10.  Once cooked take the vegetable out of the oven and out of the tray, transferring into a bamix bowl or mixer. Ensure to include the cooked garlic pieces.
11. Whizz (puree & mash) all the ingredients together until smooth.


No steaming required with this recipe, I tried that but found I lost some important flavors which i thought was really sad...
Slow roasting is the way to go with this one, keeps all the flavors in and slightly caramelises the ingredients.... try it, its certainly is delicious.

Enjoy this recipe as a side with steak, tofu or any other protein. It's a great winter warmer using good seasonal ingredients

Make your own Muesli!

 

Create the mix then add to plain oats... serve warmed this winter with warmed coconut or almond milk...

Breakfast ready! Prepping ingredients for muesli in my #tupperware chopper! Mix and crush #nuts (of your choice) ➕ #driedfruit #sultanas #apricots #apples➕ #linseeds ➕ #pepitas ➕ #coconut ➕ #cinnamon then ADD #oats ... Store in a dry place for your next breakfast! #breakfast #muesli #makeypurown ✔️✔️ #healthy #healthyhabits #healthyeating #instafood #tupperwarechopper #cookingforsandro #kitchen

Crispy Sticky Chicken

You are probably thinking, how can you get crispy sticky chicken and make it crispy and sticky at the same time? I say easy.... my recipe is a spin off to Jamie Oliver's Asian sticky chicken recipe, however I have incorporated a good coating of rice flour and sesame seeds cooked in coconut oil for that extra crunch!

I didn't want to promote a recipe where you need to fry in vegetable oil either, that isn't always so healthy for you,  so I have conjured a good alternative if you are trying to steer away from this cooking method and you don't mind the flavor of coconut. It certainly does add to the Asian influence in this recipe since it does contains other ingredients to include Chinese five spice and soy sauce.

One of our favorite and tastiest chicken recipes which is very easy to prepare under 30 minutes.

Here is how we make Crispy Sticky Chicken!

What you will need...
1. 6-8 Thigh Fillets
2. 1 Cup Rice Flour
3. 1 tsp Chinese five spice
4. Salt and Pepper
5. 1/2 Cup sesame seeds
6. 1.5 Cups light soy sauce
7. 1/2 Cup honey
8. 1 tbs coconut oil

Extras...
1. Non stick frying pan
2. Grease proof / baking paper
3. Meat Hammer

How to prepare....

1. Lay out baking paper over a flat surface, ensure there is enough rolled out to fold over the chicken

2. Place the chicken fillets on the baking paper and folder over the paper.

3. Using a meat hammer, bash the chicken and thin out to approx 1.5cm thick.



4. To create your crunchy chicken coating, add the rice flour, Chinese five spice,  sesame seeds and a pinch of salt and pepper in a flat side plate and mix together.

5. Slice your chicken fillets into small strips and set aside.

6. In a small bowl add the honey and soy sauce and mix together until the honey has dissolved slightly.

7. In the non stick pan, add the coconut and melt on high heat.

8. When pan is hot and the coconut oil has melted, one by one, pat each chicken strip into the rice flour mix and and placed into the hot coconut oil. Cook each strip for approximatle 1-2 minutes on each side and until golden brown.

9. When the chicken strips are looking brown and crunchy, ensure to keep the pan hot and pour in the honey soy mixture.

10. Let the chicken sizzle and boil for approximately one minute until the liquid turns sticky.

11. Switch off the heat and let the chicken stand for a couple of minutes....

Crispy Sticky Chicken is now ready to serve!

Best accompanied with brown rice and fresh green crispy salad (add gherkins).
Other sides to serve with tasty proteins such as this crispy sticky chicken are available on this blog and on instagram #cookingforsandro

Enjoy!