so let's plan it then eat it

INGREDIENTS 1kg chicken wings 1/2 lemongrass stalk (inner core only), finely grated 1/2 garlic clove, finely grated 2cm piece (10g) ginger, finely grated 1 tsp dried chilli flakes 100g golden syrup 1/4 cup (60ml) each soy sauce and rice wine vinegar Coriander leaves, chopped peanuts and lime halves, to serve METHOD 1 Preheat the oven to 220°C. Combine lemongrass, garlic, ginger, chilli, golden syrup, soy sauce and rice wine vinegar in a deep baking tray. Add the chicken and toss well to coat. 2 Roast, turning wings every 5 minutes to coat in the sauce, for 25-30 minutes until sticky and golden. 3 Sprinkle the chicken wings with herbs and chopped peanuts, and serve with lime to squeeze over. https://www.delicious.com.au/recipes/thai-style-chicken-wings-lemongrass-chilli/48850c4e-3c7d-4874-948c-9da291a8dc94?current_section=recipes

INGREDIENTS: 2 tablespoons vegetable oil 500g chicken thigh fillet, cut into 4cm pieces 1 brown onion, halve lengthways, thinly sliced 2 garlic cloves, crushed 2 tablespoons kecap manis (sweet soy sauce) 1 tablespoon salt-reduced soy sauce 1 tablespoon sweet chilli sauce 1 teaspoon sambal oelek 2 cups long-grain rice 4 cups (1l) chicken stock 12 medium green prawns, peeled, deveined 4 eggs 2 green onions, thinly sliced 1 large Lebanese cucumber, thinly sliced diagonally 250g cherry tomatoes, halved 2 tablespoons roasted peanuts, roughly chopped Coriander sprigs, to serve METHOD: Preheat oven to 180°C. Heat oil in a large frying pan over a medium heat. Add chicken and cook for 10 minutes or until well browned. Add onion and garlic and cook for 3 minutes or until softened. Add kecap manis, soy, chilli sauce, sambal oelek and rice. Stir until well combined. Pour in stock and bring to the boil Remove from heat. Transfer to a roasting dish and...

0:45 Prep 0:20 Cook 4 Servings INGREDIENTS 2 tablespoon peanut oil 1 large red onion, sliced into thin wedges 2 cloves garlic, crushed 1 tablespoon finely grated ginger 1 long red chilli, seeded, finely sliced 1 tablespoon brown sugar 500g Lilydale Free Range Chicken mince 1 red capsicum, thinly sliced 175g green beans, cut into 3cm lengths 4 cups jasmine rice, cooked, cooled (1 1/3 cups (265g) uncooked rice) 1/4 cup sweet chilli sauce 2 tablespoons fish sauce 2 tablespoons soy sauce Juice of 1 lime, plus extra wedges, to serve Thai basil leaves, to serve Coriander leaves, to serve Step 1 Heat the oil in a wok over medium-high heat. Stir fry the onion for 2-3 minutes until softened. Add the garlic, ginger, chilli and sugar, and cook for a further minute until fragrant. Add the chicken mince and cook, breaking up lumps with a wooden spoon, for 10 minutes or until browned. Add the capsicum and bean...

0:45  Prep   0:20  Cook   Makes  24 INGREDIENTS 500g chicken mince 1 garlic clove, crushed 2cm piece fresh ginger, peeled, finely grated 3 fresh kaffir lime leaves, finely chopped 1 tablespoon chopped fresh mint leaves, plus extra sprigs to serve 1 tablespoon chopped fresh coriander leaves 2 tablespoons fish sauce 1 tablespoon lime juice 1 tablespoon brown sugar 1 small red chilli, seeded, finely chopped 1 tablespoon peanut oil Lime wedges, to serve METHOD Step 1 Combine mince, garlic, ginger, kaffir lime leaves, mint and coriander in a bowl. Step 2 Using clean hands, roll level tablespoons of mixture into balls. Place on a large plate. Refrigerate for 30 minutes. Step 3 Meanwhile, place fish sauce, lime juice, sugar and chilli in a small bowl. Stir until sugar dissolves. Step 4 Heat oil in a large, non-stick frying pan over medium heat. Cook meatballs, in 2 batches...

Serves 4 Ingredients 4 teaspoons peanut oil 1 red capsicum, thinly sliced 1 small zucchini, thinly sliced 4 tablespoons Thai red curry paste 2 (300g) chicken breast fillet, thinly sliced 1 cup jasmine rice 2 cup Massel chicken style liquid stock 2/3 cup coconut milk 100g green beans, trimmed, sliced 2 tablespoon chopped fresh coriander leaves 4 teaspoons lime juice 2 teaspoon fish sauce Method Heat oil in a heavy-based saucepan over medium-high heat. Cook capsicum and zucchini for 1 to 2 minutes or until softened.  Add paste. Cook until fragrant.  Add chicken. Cook for 4 to 5 minutes or until browned.  Add rice. Stir to coat. Add stock and coconut milk. Bring to the boil.  Reduce heat to medium-low. Simmer, covered, for 12 minutes or until rice is almost tender and chicken cooked through.  Add beans. Cook for 3 to 4 minutes or until beans are tender. Remove from heat.  Stir in coriander, lime juice and fish sau...