Healthy Lunch and Dinner Recipes

KUNG PAO CHICKEN Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams boneless chicken cubes/paneer/cooked baby potato 1 tbsp Chopped garlic Roughly chopped dry red chilli 1 tbsp 1 tbsp Peanuts 1 Diced onion 1 Diced capsicum 1 tbsp Olive oil 2 tbsp Coconut milk Salt to taste For the Kung Pao sauce, mix the following ingredients together 2 tsp Soy sauce 1 tsp Oyster sauce 1 tsp White vinegar 2 tbsp Tomato purée/paste 1 tsp Honey 1 Chicken stock cube powder (optional) Method Method: Sauté garlic, chilli, peanuts, onion, capsicum in olive oil until the raw flavour goes. Add in the chicken and salt and cook for a few minutes. Next pour in the Kung Pao sauce and cover and cook for another 5 minutes. Finish with coconut milk and serve hot. ❤️ (Note – You can coat the chicken in a little corn flour, salt and pepper and air/shallow fry for a few minutes before adding if you’d like the pieces to be a little crispy)

KUNG PAO CHICKEN Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams boneless chicken cubes/paneer/cooked baby potato 1 tbsp Chopped garlic Roughly chopped dry red chilli 1 tbsp 1 tbsp Peanuts 1 Diced onion 1 Diced capsicum 1 tbsp Olive oil 2 tbsp Coconut milk Salt to taste For the Kung Pao sauce, mix the following ingredients together 2 tsp Soy sauce 1 tsp Oyster sauce 1 tsp White vinegar 2 tbsp Tomato purée/paste 1 tsp Honey 1 Chicken stock cube powder (optional) Method Method: Sauté garlic, chilli, peanuts, onion, capsicum in olive oil until the raw flavour goes. Add in the chicken and salt and cook for a few minutes. Next pour in the Kung Pao sauce and cover and cook for another 5 minutes. Finish with coconut milk and serve hot. ❤️ (Note – You can coat the chicken in a little corn flour, salt and pepper and air/shallow fry for a few minutes before adding if you’d like the pieces to be a little crispy)

KUNG PAO CHICKEN Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams boneless chicken cubes/paneer/cooked baby potato 1 tbsp Chopped garlic Roughly chopped dry red chilli 1 tbsp 1 tbsp Peanuts 1 Diced onion 1 Diced capsicum 1 tbsp Olive oil 2 tbsp Coconut milk Salt to taste For the Kung Pao sauce, mix the following ingredients together 2 tsp Soy sauce 1 tsp Oyster sauce 1 tsp White vinegar 2 tbsp Tomato purée/paste 1 tsp Honey 1 Chicken stock cube powder (optional) Method Method: Sauté garlic, chilli, peanuts, onion, capsicum in olive oil until the raw flavour goes. Add in the chicken and salt and cook for a few minutes. Next pour in the Kung Pao sauce and cover and cook for another 5 minutes. Finish with coconut milk and serve hot. ❤️ (Note – You can coat the chicken in a little corn flour, salt and pepper and air/shallow fry for a few minutes before adding if you’d like the pieces to be a little crispy)

KUNG PAO CHICKEN Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams boneless chicken cubes/paneer/cooked baby potato 1 tbsp Chopped garlic Roughly chopped dry red chilli 1 tbsp 1 tbsp Peanuts 1 Diced onion 1 Diced capsicum 1 tbsp Olive oil 2 tbsp Coconut milk Salt to taste For the Kung Pao sauce, mix the following ingredients together 2 tsp Soy sauce 1 tsp Oyster sauce 1 tsp White vinegar 2 tbsp Tomato purée/paste 1 tsp Honey 1 Chicken stock cube powder (optional) Method Method: Sauté garlic, chilli, peanuts, onion, capsicum in olive oil until the raw flavour goes. Add in the chicken and salt and cook for a few minutes. Next pour in the Kung Pao sauce and cover and cook for another 5 minutes. Finish with coconut milk and serve hot. ❤️ (Note – You can coat the chicken in a little corn flour, salt and pepper and air/shallow fry for a few minutes before adding if you’d like the pieces to be a little crispy)

KUNG PAO CHICKEN Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams boneless chicken cubes/paneer/cooked baby potato 1 tbsp Chopped garlic Roughly chopped dry red chilli 1 tbsp 1 tbsp Peanuts 1 Diced onion 1 Diced capsicum 1 tbsp Olive oil 2 tbsp Coconut milk Salt to taste For the Kung Pao sauce, mix the following ingredients together 2 tsp Soy sauce 1 tsp Oyster sauce 1 tsp White vinegar 2 tbsp Tomato purée/paste 1 tsp Honey 1 Chicken stock cube powder (optional) Method Method: Sauté garlic, chilli, peanuts, onion, capsicum in olive oil until the raw flavour goes. Add in the chicken and salt and cook for a few minutes. Next pour in the Kung Pao sauce and cover and cook for another 5 minutes. Finish with coconut milk and serve hot. ❤️ (Note – You can coat the chicken in a little corn flour, salt and pepper and air/shallow fry for a few minutes before adding if you’d like the pieces to be a little crispy)

KUNG PAO CHICKEN Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams boneless chicken cubes/paneer/cooked baby potato 1 tbsp Chopped garlic Roughly chopped dry red chilli 1 tbsp 1 tbsp Peanuts 1 Diced onion 1 Diced capsicum 1 tbsp Olive oil 2 tbsp Coconut milk Salt to taste For the Kung Pao sauce, mix the following ingredients together 2 tsp Soy sauce 1 tsp Oyster sauce 1 tsp White vinegar 2 tbsp Tomato purée/paste 1 tsp Honey 1 Chicken stock cube powder (optional) Method Method: Sauté garlic, chilli, peanuts, onion, capsicum in olive oil until the raw flavour goes. Add in the chicken and salt and cook for a few minutes. Next pour in the Kung Pao sauce and cover and cook for another 5 minutes. Finish with coconut milk and serve hot. ❤️ (Note – You can coat the chicken in a little corn flour, salt and pepper and air/shallow fry for a few minutes before adding if you’d like the pieces to be a little crispy)

KUNG PAO CHICKEN Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams boneless chicken cubes/paneer/cooked baby potato 1 tbsp Chopped garlic Roughly chopped dry red chilli 1 tbsp 1 tbsp Peanuts 1 Diced onion 1 Diced capsicum 1 tbsp Olive oil 2 tbsp Coconut milk Salt to taste For the Kung Pao sauce, mix the following ingredients together 2 tsp Soy sauce 1 tsp Oyster sauce 1 tsp White vinegar 2 tbsp Tomato purée/paste 1 tsp Honey 1 Chicken stock cube powder (optional) Method Method: Sauté garlic, chilli, peanuts, onion, capsicum in olive oil until the raw flavour goes. Add in the chicken and salt and cook for a few minutes. Next pour in the Kung Pao sauce and cover and cook for another 5 minutes. Finish with coconut milk and serve hot. ❤️ (Note – You can coat the chicken in a little corn flour, salt and pepper and air/shallow fry for a few minutes before adding if you’d like the pieces to be a little crispy)

KUNG PAO CHICKEN Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams boneless chicken cubes/paneer/cooked baby potato 1 tbsp Chopped garlic Roughly chopped dry red chilli 1 tbsp 1 tbsp Peanuts 1 Diced onion 1 Diced capsicum 1 tbsp Olive oil 2 tbsp Coconut milk Salt to taste For the Kung Pao sauce, mix the following ingredients together 2 tsp Soy sauce 1 tsp Oyster sauce 1 tsp White vinegar 2 tbsp Tomato purée/paste 1 tsp Honey 1 Chicken stock cube powder (optional) Method Method: Sauté garlic, chilli, peanuts, onion, capsicum in olive oil until the raw flavour goes. Add in the chicken and salt and cook for a few minutes. Next pour in the Kung Pao sauce and cover and cook for another 5 minutes. Finish with coconut milk and serve hot. ❤️ (Note – You can coat the chicken in a little corn flour, salt and pepper and air/shallow fry for a few minutes before adding if you’d like the pieces to be a little crispy)

KUNG PAO CHICKEN Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams boneless chicken cubes/paneer/cooked baby potato 1 tbsp Chopped garlic Roughly chopped dry red chilli 1 tbsp 1 tbsp Peanuts 1 Diced onion 1 Diced capsicum 1 tbsp Olive oil 2 tbsp Coconut milk Salt to taste For the Kung Pao sauce, mix the following ingredients together 2 tsp Soy sauce 1 tsp Oyster sauce 1 tsp White vinegar 2 tbsp Tomato purée/paste 1 tsp Honey 1 Chicken stock cube powder (optional) Method Method: Sauté garlic, chilli, peanuts, onion, capsicum in olive oil until the raw flavour goes. Add in the chicken and salt and cook for a few minutes. Next pour in the Kung Pao sauce and cover and cook for another 5 minutes. Finish with coconut milk and serve hot. ❤️ (Note – You can coat the chicken in a little corn flour, salt and pepper and air/shallow fry for a few minutes before adding if you’d like the pieces to be a little crispy)

KUNG PAO CHICKEN Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams boneless chicken cubes/paneer/cooked baby potato 1 tbsp Chopped garlic Roughly chopped dry red chilli 1 tbsp 1 tbsp Peanuts 1 Diced onion 1 Diced capsicum 1 tbsp Olive oil 2 tbsp Coconut milk Salt to taste For the Kung Pao sauce, mix the following ingredients together 2 tsp Soy sauce 1 tsp Oyster sauce 1 tsp White vinegar 2 tbsp Tomato purée/paste 1 tsp Honey 1 Chicken stock cube powder (optional) Method Method: Sauté garlic, chilli, peanuts, onion, capsicum in olive oil until the raw flavour goes. Add in the chicken and salt and cook for a few minutes. Next pour in the Kung Pao sauce and cover and cook for another 5 minutes. Finish with coconut milk and serve hot. ❤️ (Note – You can coat the chicken in a little corn flour, salt and pepper and air/shallow fry for a few minutes before adding if you’d like the pieces to be a little crispy)