I am finally getting back into some kind of routine at home after James was born and hope that I can continue to post my regular format on The Poppy Files again.

I found this recipe on-line and made it last night for dinner.  It was delicious and very easy (Poppy loved the Coconut Bun but didn’t exactly demolish the chicken):

Coconut Buns

• 270g tin of light coconut milk
• Approx 2 cups self-raising flour
• ½ tsp salt

Chicken Stir Fry

• 1 tsp vegetable oil
• 3 chicken thigh fillets, cut into 1cm strips
• 100g mushrooms, such as shiitake or button, roughly torn
• 1 bunch broccolini or small broccoli, cut into 5cm pieces
• 3 tbsp oyster sauce, plus extra to serve
• 2 tbsp lightly toasted sesame seeds
• Lime wedges, to serve

Method

For the coconut buns:

• Pour the coconut milk into a food processor
• Use the empty tin to measure out the self-raising flour – you want 2 tins’ worth of flour
• Add the flour and salt to the food processor and process until a dough forms
• Lightly knead the dough on a lightly floured surface, then roll out 4 to 5 balls of dough (you may need to dust with more flour, it’s quite a wet dough)
• Place the balls into large muffin cases and place, in a single layer, into a steamer basket with a lid
• Put the steamer over a pan of boiling water (medium heat) and steam for 10 minutes.

For the chicken:

• Place a wok over high heat and add the oil
• When hot, add the chicken pieces and stir until the chicken is browned, about 3 minutes.
• Place the broccolini in a microwave-safe container and microwave for 50 seconds
• Add the broccolini and mushrooms to the chicken and stir for 1 minute
• Add the oyster sauce and stir until the chicken and vegetables are coated and heated through
• Put the chicken and vegetables onto a large plate and sprinkle with the sesame seeds
• Place extra oyster sauce, sesame seeds and the lime wedges on the side
• Mop up the juices with the hot coconut buns.

Source:  Adapted from jamieoliver.com