As part of the Wren Kitchens Take Back the Kitchen campaign earlier on in the week we made Coconutty chicken strips and colourful egg fried rice....
The kids love any type of chicken, coconut, peanuts and rice so I knew I was on to a winner when I saw two of the recipes....
Coconutty Chicken Strips.
50g cup desiccated coconut
28g cup coconut flour
1 large egg
400g chicken strips
Preheat the oven to around 200 degrees and grease two non-stick trays with olive oil/coconut oil/butter.
Using a blender/nutribullet, crush the peanuts into small chunks (keep the little hands out of the way for this bit!).
Use four bowls to make different stations: put the whisked egg in one, coconut flour in another, peanuts in the third and coconut in the last one.
Cut your chicken into strips and put to one side.
Once you have set up the stations, you can start the coating process.
Firstly, dunk the chicken strips into the egg, coat with the flour, and
then roll in either the coconut or the peanuts.
Put onto the tray.
After all the strips are coated, sprinkle with a little salt and pepper and pop into the oven for 12-15 minutes, until they are golden brown.
We had great fun making the chicken! We don't have a decent blender or a nutribullet so the crushing of the peanuts was done the old fashioned way....With a rolling pin....hehehe My teen does have her uses.....
Coating the chicken was messy but a lot of fun! I have neevr used coconut flour for anything before.....It smells so good. I will have to find more uses for it.....When the chicken was coated we popped it in the oven and got on with making the rice.....
Colourful Egg Fried Rice.
225g dry weight long grain or basmati rice
2 medium carrots, peeled and diced
1 medium onion, peeled and chopped finely
1 pepper, deseeded and chopped
Approx. 75g frozen peas
2 medium eggs, beaten
3 tablespoons rapeseed oil
2 tablespoons soy sauce
Cook the rice following the instructions on the packet.
After cooking the rice for about 5 minutes, add the diced carrots to the boiling pan.
5 minutes later, add your frozen peas (or, if you fancy, some
In a frying pan or a wok, heat one tablespoonful of oil, then soften the onions and peppers for 5 minutes or so while the rice is still cooking.
Crack the eggs into a bowl and beat.
Set the softened onions and peppers aside on a small plate and heat up the remaining two tablespoons of rapeseed oil.
Pour the beaten eggs into the heated frying pan or wok. Fry in the oil for a minute.
Flip over the mini omelette and cook for another minute.
Chop the omelette up into tiny, bite-size pieces.
Mix the drained rice mixture with the softened onions, peppers and the chopped egg as well as some soy sauce.
We deviated from the recipe....We we're short on time and forgot about the pepper...Oops. Everything else was added!
The girls had a great time helping to cook this meal and an even better time eating it....I think because they helped make it enjoyed it more....They want it again already so that is a good sign....I will be making it again for sure!
If you want to see more recipes like this do visit the Little Kitchen where there is a free e-book full of them.
We were sent a goodie bag & a shopping voucher to cover the cost of ingredients for the recipes.