Surviving Busy Weeknights: Quick and Tasty Dinners for the Whole Family

-By Bran Jankovic

Bran Jankovic, Culinary Director, Dad of 2

With the school year in full swing, our household is back to juggling a packed schedule: multiple rugby training sessions, bagpipe lessons, and Scouts for my son Luka, along with swimming, drama, and piano lessons for my daughter Ana. Weeknights are now a whirlwind of activity. With the weather getting wetter and colder, gone are the relaxed summer weekends with BBQs; now it’s all about quick dinners and keeping up with the kids' energy.

The real challenge is getting a decent meal on the table without stress. After a long practice, especially in this chilly weather, the kids are always starving, so having a stash of quick, go-to recipes is a lifesaver. These meals need to be fast, nutritious, and filling.

As a chef, here’s my tip: rely on flexible recipes that make the most of whatever’s in the fridge— our favourites include pasta and risotto! The goal is to prepare dinner quickly without sacrificing quality or nutrition. One of our family favourites is a quick chicken stir-fry, It’s easy to make, packed with flavour, and a great way to use up any veggies you have on hand.

I must give a special shoutout to my wife, the real superhero in our family, who manages to whip up most of our dinners amidst all the chaos. Even with everything going on, we try to make dinner a time to connect. Sitting down together, even briefly, lets us catch up and relax before the next activity or bedtime. As the school year continues and the weather turns colder, these quick meals help us stay sane and well-fed, making busy nights easier to manage. Chicken Stirfry Served 4

Ingredients 2 boneless, skinless chicken breasts, thinly sliced

2 tablespoons vegetable oil (or any cooking oil you prefer)

1 pepper, sliced (any colour)

1 medium onion, sliced

1 cup (about 150g) broccoli florets

1 cup (about 100g) mangetout

2 cloves garlic, finely chopped

1 tablespoon fresh ginger, finely chopped

3 tablespoons soy sauce (or tamari for a gluten-free option)

2 tablespoons oyster sauce

1 tablespoon honey or soft brown sugar

1 tablespoon rice vinegar or white wine vinegar

1 tablespoon cornflour mixed with 2 tablespoons water (for thickening)

1/4 teaspoon crushed chilli flakes (optional, for a bit of heat)

Cooked rice or noodles, to serve

Recipe: Prepare the Sauce: In a small bowl, mix together the soy sauce, oyster sauce, honey (or soft brown sugar), vinegar, and chilli flakes (if using). Set aside.

Cook the Chicken: Heat 1 tablespoon of oil in a large frying pan or wok over medium-high heat. Add the sliced chicken and cook until it’s browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.

Cook the Vegetables: In the same pan, add the remaining 1 tablespoon of oil. Add the onion, bell pepper, broccoli, and mangetout. Stir-fry for 3-4 minutes, or until the vegetables are tender but still crisp.

Add Garlic and Ginger: Add the chopped garlic and ginger to the pan with the vegetables. Stir-fry for another 1-2 minutes, until fragrant.

Combine Everything: Return the cooked chicken to the pan. Pour the sauce over the chicken and vegetables. Stir everything together to coat evenly.

Thicken the Sauce: Stir in the cornflour mixed with water and cook for 1-2 minutes, or until the sauce has thickened to your liking.

Serve: Serve the chicken stir-fry over cooked rice or noodles. Enjoy!