Asian bolognese (with chicken)

Asian bolognese (with chicken)
This uses chicken mince and an Asian inspired sauce.  Serve over rice or udon noodles for a delicious and colourful meal.
Serves 4
Time to make 30 minutes

1 tablespoon oil
1 teaspoon sesame oil
2 cloves garlic, crushed
1 teaspoon grated ginger
1 onion, cut into large pieces
1 carrot, cut into diagonal slices
200g button mushrooms, cut into quarters
1 red pepper, cut into chunks
500g lean chicken (or pork) mince
1/2 teaspoon chilli flakes
2 tablespoons sweet chilli sauce
2 tablespoons soy sauce
2 tablespoons oyster sauce
1/4 cup rice wine vinegar
3/4 cup chicken stock
1 tablespoon cornflour
2 spring onions, sliced on the diagonal

1. Heat oils in wok or large heavy bottomed pan; add garlic, ginger, onion, carrot, mushrooms and pepper and stir fry for a few minutes.  Add chicken mince and cook for a further 5 minutes, stirring all the time
2. Add chilli flakes, chilli sauce, soy sauce, oyster sauce, rice wine vinegar and stock; cover with a lid and simmer for around 10 minutes or until chicken and vegetables are cooked.
3. Mix cornflour to a paste with a little water; add to mix and cook for a few minutes to thicken.  Add most of the spring onions, reserving a few for garnish.  Serve over noodles (rice, udon or hokkien)and garnish with remaining spring onions

Healthy habits – apply to other recipes
- include lots of vegetables – bulks out, dilutes kilojoules and provides a variety of useful nutrients
- use minimum oil to brown vegetables and meat
- use lean meat

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