Take in this recipe… because take out is on the menu!
Instead of ordering in or scouring the cupboards for something deliciously bad… try out our take out doppelganger. With little prep and almost no ‘hands on’ cooking time, you can have this in the crock pot before you even leave for work! It’s another set and forget, easy and guilt free flavour-fix that’s sure to knock out those guilty cravings and keep your wallet on the fatter side of life.
The best bit? There’s plenty to go round (or simply, double the recipe) and it suits any day of the week!
¼ cup balsamic vinegar |
¼ cup gluten free soy sauce |
70ml cup pure maple syrup |
1 tbsp. tamarind paste |
¼ cup sesame oil + 1 extra tbsp. |
2 garlic cloves |
1 onion |
1cm cube fresh ginger |
½ red capsicum |
salt and pepper, to season |
1 long red chilli, sliced (or 1 tsp. pure chilli powder/sauce) |
1tbsp. arrowroot/gluten free cornflour |
8 chicken thighs |
3 spring onion stalks, sliced to garnish |
sesame seeds, to garnish |
2 cup raw brown rice |
4 cups water |
Pinch salt |
Pinch turmeric (optional) |
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