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This week we are talking about broccolini,
The vegetable which is in season now, so its cheap as chips
The vegetable that we planted a while ago and we keep on cutting the stems and it keeps on giving!
The vegetable that is rich in iron and vitamins
The vegetable that’s sweet, crunchy and full of flavour
This recipe is so simple but absolutely delicious ! It took me 15 mins to make from scratch and it was a great hit with both of my girls .

(serves 6)

  • 200g Boneless skinless chicken thighs, cut into large chunks
  • Marinate
  • 2 tbsp soya sauce
  • 1 tsp sesame seed oil
  • 2 tbsp tamarind sauce

Combine all the ingredients and refrigerate

Pad Thai

  • 1 pkt broccolini shoots, sliced into 5 cm lengths
  • ½ pkt rice noodles (soaked in boiling water for 5 minutes then drained)
  • ½ cup coriander, roughly chopped
  • 2 cloves garlic, crushed
  • 1 small onion, peeled and sliced
  • 2 tbsp soya sauce
  • 2 tbsp tamarind sauce
  • 2 tbsp peanut butter
  • ½ cup coconut cream
  • 2 tbsp cooking oil
  • ¼ cup cashews
  • salt and pepper

Heat a large wok or large frypan on a low heat, add a touch of oil and fry chicken until cooked through. Remove and rest.
Place the onions and garlic into the fry pan and continue to sauté till soft.
Add in the broccolini followed by the combined cup of soya, tamarind, peanut butter and coconut. Once boiling add the drained rice noodles, chopped coriander, cooked chicken and finally the cashews.