FF- Your community Magazine
Page 32 Ingredients
2 tablespoons olive oil 3 carrots, cut into matchsticks ½ teaspoon minced fresh ginger root 1 clove garlic, minced 2 tablespoons olive oil 2 skinless, boneless chicken breast halves, cut into small pieces ½ cup water ½ cup peanuts 1/3 cup orange juice 1/3 cup soy sauce 1/3 cup brown sugar 2 tablespoons ketchup
1 teaspoon crushed red pepper flakes 2 tablespoons cornstarch
Method
Heat 2 tablespoons olive oil in a large frying pan over medium heat; cook and stir carrots, ginger, and garlic until carrots are slightly softened, about 5 minutes. Transfer carrot mixture to a bowl. Add remaining 2 tablespoons olive oil to the same pan.
Cook and stir chicken in the hot olive oil until no longer pink in the centre, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes to chicken; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes.
Remove about ¼ cup sauce from the pan; whisk in cornstarch until dissolved and sauce is smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 more minutes. Serve with Chinese noodles or rice.
Slow Cooker Pulled Pork Ingredients
1 teaspoon vegetable oil 1 (2 kilo) pork shoulder roast 1 cup barbecue sauce 1/2 cup apple cider vinegar 1/2 cup chicken broth 1/4 cup light brown sugar
1 tablespoon prepared yellow mustard 1 tablespoon Worcestershire sauce 1 tablespoon chilli powder 1 extra large onion, chopped 2 large cloves garlic, crushed 11/2 teaspoons dried thyme 8 hamburger buns, split
Method
Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chilli powder, onion, garlic, and thyme. Cover and cook on high until the roast shreds easily with a fork, 5 to 6 hours.
Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a frying pan over medium heat until golden brown. Spoon pork into the toasted buns.
Female Focus Thai Orange Chicken
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