Stir-fry with star-power

Bahumi Mhlongo proved she has some serious skills in the kitchen with her frugal take on Asian cuisine

It all came down to the taste star this week on Rate My Plate, when Bahumi Mhlongo battled it out in the kitchen with twins, Nokuthula and Thobile Twala – AKA “Twice as Nice”. Bahumi may be the daughter of Somizi Mhlongo and Palesa Madisakwane, but she showed some serious star power with her humble stir-fry that packed a major flavour punch. The colourful dish was tasty and filled with all the Harvestime goodness – and an added crunch. Chef Dede was impressed by the dish, so here’s to recreating it to impress your family.

Watch the show on Mzansi Magic (DStv Channel 161) every Tuesday at 9.30pm #RATEMYPLATESA.

Orange Chicken Stir Fry

Orange Chicken Stir Fry

Serves: 4-5  | Cooking time : 30 Min


For the rice:

1 cup long grain white

rice/ Basmati Rice

6 cups water

1 t salt

3 heaped T coconut oil

½ t black pepper

For the Stir Fry:

4 boneless chicken


2 t salt

2 T curry powder

1 onion

½ red bell pepper

½ yellow bell pepper

3 T sunflower/olive oil

¼ cup crushed cashew

nuts (salted peanuts

also work well)

1 t garlic

1 t ginger

1 t chilli flakes

1/3 cup brown sugar

(alternatively use


1 T mixed herbs

1 cup of Harvestime Green Beans

1 cup of Harvestime Sweet Corn

For Source :

¼ cup orange juice

¼ cup soy sauce

(alternatively use 3 T

Worcester sauce &

quarter cup water)

3 T lemon juice


  • Cut the chicken breasts into thin strips and place them in a large bowl. Add salt, curry powder and set aside for 20-30min.
  • Rinse rice with cold water. Bring water and salt to the boil. Add the rice and boil for 8-10min. Add the coconut oil and black pepper and simmer on low heat for 5 minute. Drain any excess water and set aside with the lid closed.
  • Chop up the onion and peppers into thin slices. Heat 2 tablespoons of oil in a large pan over medium-high heat. Toast half of the nuts for 1 minute and add the garlic, ginger and chilli flakes. Add sugar and fry for roughly half a minute, then
  • include the onion and peppers. Add the remaining tablespoon of oil then add the chicken and herbs to cook for about 8-10 minutes, turning at least once.
  • Lower the heat and add the Harvestime vegetables to the pan – if frozen, add as is, and the vegetables will thaw in the heat; if already thawed, add about a third cup of water to the pan. Taste and add more salt and black pepper to
  • desired taste.
  • Meanwhile, whisk the orange juice, soy/Worcester sauce mixture and lemon juice in a small bowl. Add mixture to the pan and increase the heat to medium-high. Cook for about 2 minutes.
  • Fluff the warm rice and serve chicken and vegetables over the rice, top with the remaining nuts. Garnish with coriander.

t = teaspoon

T = tablespoon

c = cup/s