Summer……A time for simplicity when everyone is making the most of the fair weather. Also the kids are at home and wanting to eat and the last thing we want to do is to spend too much time in the kitchen. With that in mind though, we still need our children to have a decent tasty meal, so they can recharge after a busy day at camp or just playing non stop.

Here is a recipe that my colleague Winnie Chiu, Managing Director of the Compliments Culinary Centre, makes at home for her children and wanted to share with you at home. She likes to change it up a little and uses Asian noodles instead of potatoes or rice and the noodles can be eaten hot, warm or cold. The use of citrus juices in this recipe provides a light and refreshing flavour, the addition of honey helps balance the whole dish for children. Here is Winnie’s recipe:

Honey Lemon Garlic Chicken
4 boneless skinless chicken thighs cut into 1 inch cube
2 tbsp (30 mL) corn starch
1 tbsp (15 mL) vegetable oil
2 tsp (10 mL) minced garlic
1 tsp (5 mL) minced ginger
2 cups (500 mL) frozen, mixed vegetables
1½ cups (375 mL) Compliments sodium reduced chicken broth
3 tbsp (45 mL) liquid honey
2 tbsp (30 mL) lemon juice (freshly squeezed)
2 green onions, finely chopped
3 cups (750 mL) cooked Asian egg noodles (hot or cold)

1. In a bowl, toss the chicken with 1 tsp (5 mL) of the cornstarch to coat. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and sauté for 2 minutes. Add garlic and ginger, sautéing for 1 minute. Add vegetables.
2. In a measuring cup whisk together the chicken stock, honey, lemon juice and remaining cornstarch. Add to skillet and bring to a boil, reduce heat to medium and cook for another 5 minutes or until chicken is cooked and vegetables are hot.
3. Add green onions and cook for 30 seconds. Season with salt or soy & pepper.
4. Serve with Asian egg noodles.

I hope you enjoy Winnie’s simple summer time children’s recipe!

Yours in food for kids!
Chef James