Ingredients
- 3 tablespoons soy sauce, divided
- 3 tablespoons tahini, divided
- 3 tablespoons honey, divided
- 1 tablespoon sesame oil
- 1/2 pound boneless, skinless chicken tenders
- 1 tablespoon canola oil
- 3 cloves garlic, peeled and minced
- 3 cups dark leafy greens (such as spinach, chinese broccoli, or kale), trimmed and chopped
- 1 cup cooked grains (such as brown rice or quinoa)
- 1 tablespoon toasted sesame seeds
Directions
- In a small bowl, mix 1 1/2 tablespoons each soy sauce, tahini, and honey and sesame oil until evenly combined. Pour over chicken and let marinate for 10 minutes.
- Bring a large pot of salted water to a boil. Add greens and cook for 1 to 2 minutes, until bright green. Drain and run under cold water to stop cooking. Set aside.
- Heat canola oil in a frying pan over medium heat. Add garlic and saute for 1 to 2 minutes, until fragrant.
- Add chicken and marinade. Cook for 2 minutes on each side, or until cooked through (check largest piece to make sure there’s no pink in the middle).
- Add grain and stir to coat with sauce. Cook for 1 to 2 minutes until rice is sticky and caramelized in some places. Remove from heat and stir in greens.
- Whisk together remaining soy sauce, tahini, and honey. Drizzle over chicken mixture and sprinkle with sesame seeds.
Ingredients
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 1 red capsicum chopped and deseeded
- 1 green capsicum chopped and deseeded
- 1 red chilli pepper, chopped and deseeded
- 4 cloves crushed garlic
- 300 mL vegetable stock
- 2 x 410g cans crushed tomatoes
- 410g can can black beans
- 410g can red kidney beans
- 1 tablespoon ground cumin
- 2 tablespoons chilli powder
- 1 teaspoon salt
- ½ x 410g can refried beans
- 2 cups shredded cheddar cheese
- Shallots – chopped
- Cherry tomatoes
Cooking
- Using a medium heat, warm oil in a large saucepan.
- Add onion, peppers and garlic.
- Lightly fry for 3 minutes.
- Add vegetable stock, tomatoes, black beans, kidney beans and stir.
- Add cumin, chilli powder and salt.
- Stir in refried beans. Cook over low heat for around 5 minutes.
- Serve and top with cheese, shallots and tomatoes.
Ingredients
- 300g trimmed green beans
- 1 Tbsp miso paste
- 30mL rice vinegar
- 15mL Tamari
- 2 tsp sugar
- 1/2 cup cornflour
- 2/3 tsp ground pepper
- 400g tofu cut into inch pieces
- Canola spray
- 150g baby spinach
- 3 tsp toasted sesame seeds
- Cooked Basmati rice
Cooking
- Place beans in boiling water for 1-2 minutes and then drain.
- Stir miso, tamari, sugar and vinegar in a bowl until mixed well.
- Mix pepper and cornflour on a plate. Coat tofu in mixture.
- Spray wok or non-stick pan with canola oil. Heat to high heat and cook tofu in 3 batches until golden.
- Put beans and spinach on plates. Divide tofu and place on top of salad. Add sesame seeds and miso mixture.
- Serve with Basmati rice.
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