Ingredients:
• 2 tbs vegetable oil
• 2 skinless chicken breasts, thinly sliced
• 2 cloves garlic, crushed
• 5cm piece ginger, finely sliced
• 4 stalks lemongrass, white part only, finely sliced
• 150ml chicken stock
• 2 tbs oyster sauce
• 1 tbs rice malt syrup
• 1 tbs fish sauce
• 4 long red chillies, finely sliced
• 1 punnet baby corn, sliced in half lengthways
• 6 spring onions, cut into 5cm batons
• 1 packet Slendier Noodle Style
• 1 tbs sesame oil
• coriander leaves and diced cucumber, to serve
Method:
1. Heat a wok over medium–high heat. Add the
vegetable oil and sliced chicken and stir fry until
chicken is cooked through.
2. Add garlic, ginger and lemongrass and continue to
stir fry until fragrant.
3. Add 50ml chicken stock, oyster sauce, rice malt
syrup and fish sauce and stir to combine and deglaze
the pan.
4. Add remaining chicken stock, chilli, corn and spring
onions, and toss until vegetables are just cooked
through, but still crisp. Taste for seasoning and
adjust with a little more oyster sauce or fish sauce as
required.
5. Prepare the Slendier Noodle Style according to the
directions on the packet. Place drained noodles in
a bowl, drizzle with the sesame oil and toss well to
coat.
6. Divide the noodles between two serving bowls.
Spoon over the stir-fried chicken and vegetables and
drizzle with remaining sauce.
7. Top with coriander leaves and a little diced
cucumber, and serve.
Slendier No-bake Rice Style Protein Bars
Preperation time: 10 minutes
Cooking time: 15 minutes
Makes 12
Ingredients:
• 1 cup raw almonds
• ½ cup walnuts
• ¼ cup sunflower seeds
• ¼ cup chia seeds
• ¼ cup pepita seeds, plus ¼ cup extra, toasted and
chopped
• ¼ cup cacao nibs
• ¼ cup shredded coconut
• ¼ tsp salt
• 1 packet Slendier Rice Style
• ½ cup coconut oil, melted and slightly cooled
• 2 tbs maple syrup
• 2 tsp vanilla extract
• ¼ cup craisins, finely chopped
Method:
1. Place the nuts, seeds, cacao nibs, coconut and salt
in a food processor and process to a coarse meal.
Transfer to a medium mixing bowl.
2. Prepare the Slendier Rice Style according to the
directions on the packet. Pat dry between layers of
paper towel, chop roughly and add to the nut meal
mixture.
3. Add the melted coconut oil, maple syrup and vanilla
and stir well to combine thoroughly.
4. Press the mixture in to a 20cm x 20cm slice tin and
use the back of a spoon to smooth the top.
5. Sprinkle with the craisins and extra pepitas over the
top and press into the mixture.
6. Place in the fridge to chill until firm. Cut into bars and
store in the fridge.
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