Marbled chocolate banana loaf-7131
Marbled chocolate banana loaf
Air fryer chocolate biscoff cookies-7204
Biscoff-stuffed air fryer chocolate cookies
Raspberry choc chip cookies-0011
Raspberry choc chip cookies
Glazed lemon raspberry yoghurt cake-7209-2
Glazed lemon & raspberry yoghurt cake
Air fryer brownies-7168
Air Fryer Chocolate Brownies
Poached Peach Parma ham & Cheese
Spiced peaches with manchego & serrano ham
_MG_8536
Bizerca’s Raw Norwegian Salmon Salad
Quinoa salad
QUINOA, HERB, TOMATO & FETA SALAD
Grilled Stawbs
ROASTED VANILLA BALSAMIC STRAWBERRIES
IMG_0020_1
GRILLED GOAT'S CHEESE & LENTIL SALAD
Fish Cakes
POTATO FISH CAKES
C&D Photo_0992
Quick tomato, mozzarella & basil Gemelli pasta
Moroccan Lamb Kebabs
MOROCCAN LAMB KEBABS
IMG_0041
Grilled aubergine & mozzarella open sandwich
GingerChicCurry05
Quick chicken curry
IMG_0013_1
ORANGE-GLAZED PORK SAUSAGES
C&D Photo_0468
VANILLA SUGAR
C&D Photo_0792
SWEET & SOUR PORK
C&D Photo_0488
SUGAR-CURED SALMON
C&D Photo_0785
BALSAMIC & ROASTED GARLIC GLAZED DUCK
VIETNAMESE CHICKEN

VIETNAMESE CHICKEN

Servings: 4

Ingredients

Marinade:
2 tbsp Chinese rice wine
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp hoisin sauce
2 tsp sesame oil

Chicken:
600g skinless boneless chicken thighs, cut into strips
2 tbsp peanut oil, for frying
1 red chilli, seeded and chopped
1 tbsp NOMU Cook’s Collection Ground Ginger
1 tbsp garlic, minced
1 tsp NOMU Oriental Rub
5 spring onions, thinly sliced (keep some aside for garnish)
2 tsp honey
Zest of half an orange
1 small handful of peanuts, roasted and roughly chopped

To serve:
Steamed jasmine rice

Directions

Marinade:
Combine the marinade ingredients in a large bowl and mix well. Add the chicken and toss to coat. Cover the bowl with cling film and leave in the fridge to marinate for a minimum of 1 hour.

Chicken:
Heat the peanut oil in a frying pan over a high heat. Remove the chicken from the marinade and fry in batches for 2 minutes or until browned and cooked. Set the chicken aside and keep the remainder of the marinade.

Using the same frying pan, fry the chilli, Ground Ginger, garlic and Oriental Rub for 1 minute before returning the chicken to the pan. Add the spring onion, honey, orange zest and the remaining marinade and stir-fry for another 10-15 minutes on a medium heat until the sauce becomes thick and sticky.

To serve:
Remove from the pan and serve with steamed rice, garnished with spring onions and roasted peanuts.

Ingredients

Marinade:
2 tbsp Chinese rice wine
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp hoisin sauce
2 tsp sesame oil

Chicken:
600g skinless boneless chicken thighs, cut into strips
2 tbsp peanut oil, for frying
1 red chilli, seeded and chopped
1 tbsp NOMU Cook’s Collection Ground Ginger
1 tbsp garlic, minced
1 tsp NOMU Oriental Rub
5 spring onions, thinly sliced (keep some aside for garnish)
2 tsp honey
Zest of half an orange
1 small handful of peanuts, roasted and roughly chopped

To serve:
Steamed jasmine rice

Directions

Marinade:
Combine the marinade ingredients in a large bowl and mix well. Add the chicken and toss to coat. Cover the bowl with cling film and leave in the fridge to marinate for a minimum of 1 hour.

Chicken:
Heat the peanut oil in a frying pan over a high heat. Remove the chicken from the marinade and fry in batches for 2 minutes or until browned and cooked. Set the chicken aside and keep the remainder of the marinade.

Using the same frying pan, fry the chilli, Ground Ginger, garlic and Oriental Rub for 1 minute before returning the chicken to the pan. Add the spring onion, honey, orange zest and the remaining marinade and stir-fry for another 10-15 minutes on a medium heat until the sauce becomes thick and sticky.

To serve:
Remove from the pan and serve with steamed rice, garnished with spring onions and roasted peanuts.

Shop the products

You may also like

/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips