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This is a very unusual recipe for me as I have never used vegemite in cooking before. Being Australian I absolutely love the stuff on toast and thought I would try this to see how it turned out. I thought the vegemite would totally overpower this dish but it just adds a subtle flavour. As my hubby and I are eating lower carb meals in the evenings I served ours with lots of extra vegetables rather than the noodles listed. I added bok choy, carrot, snow peas, shiitake musrooms, red and yellow pepper instead of the green that was listed as I already had a lot of green from the bok choy and snow peas. I made as listed except for adgjusting amounts as I was cooking so many vegetables I had to up the amount of water used, hence adjusted vegemite and honey amount accordingly. If you would like to view the original recipe please click here.
Ingredients
2 Teaspoons oil
500g Skinless chicken breast fillets, thinly sliced
2 Garlic cloves, crushed
2 Teaspoons fresh ginger, finely grated
1 Green capsicum, sliced
3 Spring onions, cut into 3cm lengths
1/2 Cup water
1 Tablespoon honey
3 Teaspoons vegemite
2 Teaspoons cornflour
1 Cup bean sprouts
3/4 Cup unsalted cashews
Rice, noodles or rice noodles, to serve
Method
1. Heat oil in a frying pan, add chicken, garlic and ginger and stir fry until browned.
2. Add capsicum and spring onions and stir fry 2 minutes.
3. Stir in combined water, honey, vegemite and cornflour. Add the bean shoots and cashews and continue to cook, stirring, for 2-3 minutes until sauce has thickened and heated through.
Serve immediately with rice noodles.
All photos taken by me unless otherwise stated.
