We cooked the chicken, broccoli and almond stir-fry live as a nom cast in August 2016. Click here to watch it back at any time that suits you.
Why do I love getting kids in the kitchen?
From a really young age, the point of cooking with kids and letting them see how food is made is for exposure. The more exposures children get to foods the more likely they are to learn about them and then eat them. At the early years it’s not about getting them to cognitively link “I made that” and “I will therefore eat that”. It is just a matter of building familiarity and avoiding sensory overwhelm at eating time. As children develop there are so many learning opportunities in the kitchen – they learn maths, creativity, science and language skills by the cup full. Engage their senses as much as you can – even if their “help” isn’t “helpful”. Some tasks I have my kids do are superfulous to getting the job done, however, they are never a waste of time when it comes to learning.
Episode 3: Chicken, Broccoli and Almond Stir-Fry with Rice Noodles
- 4 chicken thighs, cut into strips
- Oil for browning chicken (i used peanut oil)
- 3 shallots, sliced into thin rounds
- 1 clove garlic, finely chopped
- ¾ head of broccoli, roughly chopped
- Handful of coriander, roughly torn (optional - this can be a big smell for people that are sensitive to coriander)
- 2tbsp tahini
- 2tbsp soy sauce
- 1tbsp maple syrup
- ½ packet of dried rice noodles
- ¼ cup toasted almond slivers
- Boiling water
- In a wok, heat oil & brown chicken.
- After the chicken is cooked through, add garlic and shallots stiring well before adding the broccoli.
- Add boiling water to noodles in a separate bowl so they cook (takes a couple of minutes).
- To the chicken mixture in the wok once the broccoli is cooked to your liking, add the mixed tahini, soy & maple as well as the fresh coriander (optional).
- For serving, I keep the noodles in one dish, the almonds in another and the chicken and broccoli together. We help ourselves from the middle of the table.