Under 30 Minutes Delicious Meals

30 UNDER MINUTES

DELICIOUS MEALS

SHRIMPS STIR FRY

INGREDIENTS: 2 tbsp. extra-virgin olive oil 1 lb. shrimp, peeled and deveined Kosher salt Freshly ground black pepper 1 tbsp. sesame oil 1 small head broccoli, cut into small florets 8 oz. sugar snap peas 1 red bell pepper, sliced 3 cloves garlic, minced 1 tbsp. minced ginger 1/2 c. low-sodium soy sauce 1 tbsp. cornstarch Juice of 1 lime 2 tbsp. brown sugar Pinch red pepper flakes

DIRECTIONS: 1.In a large skillet over medium heat, heat olive oil. Add shrimp and season with salt and pepper. Cook until pink, 5 minutes, then remove from skillet. 2.Return skillet to heat and heat sesame oil. Add broccoli, peas, and bell pepper and cook until soft, 7 minutes. Add garlic and ginger and cook until fragrant, 1 minute more. 3.In a small bowl, whisk together soy sauce, cornstarch, lime juice, brown sugar, and a pinch of red pepper flakes. Add to skillet and toss to coat.

Add shrimp and cook until heated through, 2 minutes.

CHICKEN TERIYAKI STIR FRY

INGREDIENTS: • 1 tablespoon olive oil • 1 onion, cut into wedges • 2 broccoli heads. cut into florets • 1 green capsicum/bell pepper. cut into wedges • 1 cup sugar snap/snow peas • 1 tablespoon sesame oil • 500 g | 1lbs chicken thigh fillets, skinless and boneless, cut into bite sized pieces • 1/4 cup soy sauce • 1/4 cup light brown sugar • 2 tablespoons rice wine vinegar or apple cider vinegar • 2 tablespoons mirin • 2 teaspoons minced garlic (or 2 cloves garlic, minced) • 1 teaspoon cornstarch (or corn flour) mixed with 2 teaspoons water ONLY if needed • 1 shallot/green onion stem , sliced to garnish

DIRECTIONS:

1. Stir fry onion, broccoli, capsicum/peppers and sugar snap peas with 1 tablespoon of oil until just starting to turn vibrant in colour. Add 2 tablespoons of water, reduce heat to medium, and stir fry until cooked to your liking (tendercrisp). Remove vegetables from pan and set aside. Alternatively, steam vegetables until cooked to your liking. 2. Season chicken with salt and pepper. Heat sesame oil over medium heat in the same pan.

Stir fry chicken, stirring occasionally until lightly browned and crisp. 3. In a small jug or bowl whisk together the soy sauce, brown sugar, vinegar, Mirin and garlic to combine. Add sauce to the chicken and cook while stirring occasionally, until it bubbles and thickens into a beautiful shiny glaze. (If the sauce has not thickened, quickly whisk in the cornstarch/water mixture and continue stirring until thickened. 4. Garnish with green onion (or shallot) slices and serve over steamed rice.