Essential Food Bar

This family favorite hearty chicken stroganoff is made in one pot and ready in 30 minutes, which ...
Ingredients
2 1/2 cups reduced sodium chicken stock (divided)
1 Tbsp all purpose flour
3 Tbsp olive oil (divided)
1 lb. chicken breasts, cut into approximately 1 inch pieces
1 tsp kosher salt (divided)

Ingredients
2 cups Chicken, cooked
1 cup Black beans
2 tbsp Cilantro
1 cup Corn, fresh or frozen
2 lbs Zucchini

Ingredientsf
2 green tea bags
black pepper
1 tablespoon finely grated fresh ginger
1 tablespoon white miso paste
½ cup finely chopped fresh coriander, plus extra leaves to serve
1 lime, juice, plus extra wedges to serve
1 tablespoon reduced-salt soy sauce
1 tablespoon honey
¾ cup brown basmati rice
½ cup light coconut milk
2 tablespoons olive oil
2½ cups broccoli florets or 1 bunch broccolini
2 cups sliced sugar snap peas
4 cups sliced bok choi or pak choi
Add to shopping list
Instructions
1On a board, place salmon. Open tea bags and evenly shake contents over salmon. Season with pepper.

2In a jar, shake ginger, miso, coriander, lime juice, soy sauce and honey until well combined. Add a teaspoon or two of water if it needs to be thinned.

3Rinse rice well and place in a large saucepan with coconut milk and 1 cup water. Cover and bring to the boil, stirring occasionally. Reduce heat to low and cook for 10 minutes. Remove from heat and set aside with lid on.

4In a non-stick frying pan, heat oil over medium. Add salmon and cook for 3 minutes. Turn salmon and cook for a further 2 minutes.

5While salmon is cooking, heat a wok over high and add vegetables. Add a small splash of water and 1 tablespoon of the miso dressing. Cook for about 3 minutes, or until just tender. Drain.

6Fluff rice with a fork and place on a serving dish. Top with cooked salmon, coriander and lime wedges.

7Place vegetables in another serving bowl and pour remaining miso dressing over. Garnish with chilli flakes if desired. Serve immediately.