Chicken

Chicken Singapore Noodles

SINGAPORE CHICKEN NOODLES

I love Singapore Noodles from the Chinese but hate the way I feel after and the amount of fat! This is a super quick meal, especially if all the chopping and prep is done in advance! This passed the taste test with all three of my children!! RESULT!!

100g Dried Vermicelli Rice Noodles

1 Red Chilli (optional)

1 tsp Ginger Paste

1 tsp Garlic Paste

2 Spring Onions, finely sliced

3 Free Range Eggs

500g Chicken Thigh Fillets, trimmed and cut into small pieces

100g Green Beans, topped and cut in half

150g Peas, fresh or frozen

2 Carrots, juliennned

1 Small Red Pepper, finely Chopped

Sauce:

1/2 tsp Mild Curry Powder

1/2 tsp Medium Curry Powder

1 Large tsp Turmeric

2 tbsp Soy Sauce

1 tbsp Shaoxing Wine

1/2 tbsp Fish Sauce

Start by soaking the noodles in boiling water for three minutes, drain and refresh under cold running water.

Put all the sauce ingredients into a bowl and using a small whisk or fork, combine well.

Add the smallest dash of oil to a pan, as the thighs will release a bit of fat. Heat the oil and then fry the chicken in two batches until nicely browned. I tend to drain all the fat away to keep it as healthy as possible. This is done by periodically tipping into a sieve.

Remove from the pan, add a dash more oil, heat, then add the chilli, fry for a minute before adding the Ginger and garlic pastes. Continue to cook for another thirty seconds,

At this point, add the eggs and fry in a kind of omelette/scrambled egg format until it is in small pieces.

Add the red pepper, green beans, carrots and the sauce ingredients . Cook for around three to five mins until the beans are just cooked.

At this point, add the noodles and toss everything well to ensure noodles are well heated and everything is coated in sauce.

Feel free to leave the chicken out for a vegetarian version or use pork or prawns.

Lusharama!!

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Post Workout Healthy Chicken Fried Rice

Post Work Out Refuel – Healthy Chicken Fried Rice

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I was thinking about a way to use up my leftover roast chicken from yesterday… I wanted healthy but not boring! I came up with this and threw it together really quickly. Feel free to throw whatever you fancy in….this was a bit of all I had in the fridge.

A couple of large handfuls of Shredded Chicken
1 Small Onion finely chopped
1 Garlic Clove Crushed
1 Red Pepper cut into matchsticks
Handful of Tenderstem Broccoli cut into pieces
1 Carrot either spiralized or grated
1/2 tbsp Mild Curry Powder
1/2 tbsp Medium Curry Powder
Maldon Salt and Black Pepper to taste
2 tsp Coconut Oil

Heat the oil and then add the onion, soften for around 5-7 mins.

Add the garlic and fry for a further couple of mins.

Add the chicken and the curry powder and stir well.

Add the rest of the veggies and a dash or two of water to prevent sticking. Stir continuously for another few mins.

Add the rice and combine thoroughly.

Season and serve. Lush!!

CHICKEN KATSU CURRY

CHICKEN KATSU CURRY

Chicken katsu

Serves 4

Anyone familiar with Wagamama, will have encountered Chicken Katsu Curry! I thought I would give the sauce a blast at home. You could do your own chicken with panko breadcrumbs or, if you are short of time, cheat with some shop bought top quality chicken breasts in breadcrumbs.

1 Onion, peeled and chopped
5 Garlic Cloves, sliced
2 Carrots, peeled and chopped
2 tbsp Plain Flour
Groundnut Oil
1 tbsp Medium Curry Powder
600ml Chicken Stock
2 tsp Honey
1 tbsp Soy Sauce
1/2 tsp Garamond Masala

Heat some oil in a pan (not too big), add the onion and garlic, sauté for a few mins, then add the carrots.

Sweat slowly for ten mins with a lid on. Stir from time to time.

At this stage it should be nicely softened and caramelised.

Stirring in the flour and curry powder and cook for a minute.

Pour in the stock slowly, a bit at a time to avoid lumps.

Add the honey and soy and bring to the boil, reduce heat and cook for 20 mins.

Add the garam masala and whizz until nice and smooth with a hand held blender.

If too thick add a dash of water.

Slice the cooked chicken and pour over the sauce, serve with steamed rice and Pak Choi…Boom!

A Really Lush Chicken Pie

A Really Lush Chicken Pie

Chicken pie image

Serves 4-5

I really got into my comfort food this week with the colder weather and the kids back to school! I have a slight obsession with ‘The Perfect Chicken Pie’ leading me to constantly change and experiment to improve my chicken pie. This one proved to be really lush!

4 Chicken Breasts, cut into small cubes
1 Leek, green bits removed and the White bit finely chopped
50g Butter
2 Large Carrots, peeled and finely chopped
1/2 Head Broccoli, stalks removed and cut into nice small florets
250ml Double Cream
A Large Splash of White Wine
200ml Chicken Stock
Ready Rolled Puff Pastry bring this to room temperature to prevent cracks
Maldon Sea Salt and Black Pepper

2 rounded tbsp Plain Flour

Heat oven to 180c

Start by prepping your carrots and broccoli. Either steam or boil them until they are both slightly soft. Drain and set to one side.

In a large heavy pot, heat the butter and when melted add the leeks and cook for around 5 mins until nice and soft.

Add the chicken and cook for another 5 mins until just beginning to brown.

Add the wine and bubble for a couple of mins.

Add the flour, stir well and on a medium heat cook for a couple of minutes.

Add the chicken stock stirring continuously, on a medium heat let it cook for another 5 mins.

At this point, add the double cream and the prepared carrots and broccoli.

Bring to the boil and then turn down to a gentle simmer for about 7 mins.

At this point, it should be of a nice suitable consistency.

Pour into an oven proof dish that is a suitable size for both the sauce and pastry. Leave to cool.

Put on your pastry top and brush with the egg yolk.

Put into the oven for around 35 mins until the pastry is golden.

RK Paella

RK Paella

Paella

Having spent a month in Spain, I ate a few lush paella. The key to paella is the crust or ‘Socarrat’ from the Spanish word ‘Socarrar’, meaning to toast lightly. Anyone familiar with cooking a risotto will be tempted to stir…resist!! I admit that I do give the veggies a quick mix in, after that I leave it to Socarrar!

If like me, you don’t have a proper paella pan, just use a pan with a nice heavy base.

Serves 5

1 Onion finely chopped
500g Paella Rice
A Large Handful Green Beans, chopped into small pieces
2 Big Handfuls of Petit Pois
1.2l Chicken Stock
4 Chicken Breasts cut into small slices
Olive Oil
Sazonador paraPaella or
A Large Pinch of Saffron
2 tsp Paprika
1/2 tsp Garlic Salt
Salt and Pepper to taste
Flat Leaf Parsley chopped
1 Lemon Cut into Segments

Heat the oil (3-4 tbsp) and then add the onion for 5-8 mins to soften.

Add the Chicken and cook until it has a golden colour.

Add the rice and stir until well covered in the oil.

Add all of the seasoning and the stock and stir.

Turn the heat down and. Cover with tinfoil for 15 mins.

Add the veggies, give them a cheeky stir.

Cover with the foil again and leave on the low heat for around another 15 mins until all the stock is absorbed.

Turn off the heat and leave covered for another 10 mins.

Sprinkle with parsley and arrange lemon pieces.

Serve with a nice glass of Rosé!
I have stuck to chicken as my kids don’t like prawns, feel free so add some huge big raw prawns around 10 mins before the end.

Yoghurt Spiced Chicken Kebabs

Yoghurt Spiced Chicken Kebabs

Spiced chicken kebabs

I live in Belfast, so you kinda have to forget about the weather when planning a barbecue! Pick a day and go for it!!😂 These wee babies are tastalicious and super healthy….result!

Serves 6

6-7 Chicken Breasts

For the Marinade

900ml natural yoghurt
4 tsp Ground Cumin
4 tsp Ground Coriander
Large Pinch Maldon Sea Salt
2 tsp Turmeric
3 tsp Fenugreek Seeds
4 tsp Ground Ginger
3 tsp Onion Powder
2 tsp Ground Cloves
1 tsp Chilli Powder
Wooden Skewers*
For the marinade, mix all the ingredients together.

Slice each chicken breast into five strips, and add them to the marinade.

Stir to combine, and leave to marinate overnight.

Remove from the fridge and thread the chicken strips onto wooden skewers.

Heat a large griddle pan until hot or a barbecue, then add the chicken skewers.

Cook for three minutes on each side until browned and cooked through.

*A handy hint for wooden skewers is to soak for at least an hour in water, then freeze them in order to have them prepped ahead ready to use!

#chicken #healthyeating #barbecue

A Little Random Stir Fry

I’ back!!  Home from a month away and not as organised as I normally am hence the need to rock up this simple little beauty!

A Little Random Stir Fry

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serves 5-6

4 Chicken Breasts, finely sliced
1 Red Onion, finely sliced
1 Red Pepper, finely sliced
12 Spears Asparagus, finely sliced
8 Tender Stem Broccoli, cut into pieces
250g Chestnut Mushrooms Sliced
1 Red Chilli, finely sliced
1 Clove Garlic, sliced
1in Fresh Ginger, finely chopped
5 Nests of Fine Egg Noodles
1 tbsp Top Quality Black Bean Paste – the Chinese supermarket one! Mix this with 2 tbsp water
2 tbsp Light Soy Sauce
Chicken Stock Cube
Pure Coconut Oil
Begin with the noodles. Bring 2 litres of water to the boil, add the noodles and boil for one minute.

Add the broccoli and boil for a further three mins.

Drain and set aside.

Add some coconut oil to a wok (I try to get away with as little as possible) heat well and add the chicken.

Stir fry until well browned then remove.

Heat a touch more oil and tip in the rest of the veg, garlic and ginger and quickly stir fry for a couple of mins. Add a dash of water to prevent them burning. It keeps it healthier as it requires less oil. A kind of steam, stir fry approach!

Return the chicken to the wok and heat through.

Add the soy and the black bean mixture and stir well.

Finally tip in the noodles and broccoli and make sure it is well combined.
You may need to add a dash of water to loosen.

Put in a bowl and top with chilli. Simple and delish!

Chinese Sticky Chicken with a Kinda Singapore Noodles

Chinese Sticky Chicken with a Kinda Singapore Noodles

Chinese Chicken Singapore Noodles

For the Chicken

Serves 6

5-6 Chicken Breasts, cut into strips
A Handful of Sesame Seeds
1 tbsp Chinese Five Spice
2 tbsp Sweet Chilli Sauce
Malden Sea Salt and Black Pepper
Olive Oil

For the Noodles

600g Cooked Rice Noodles
A Mix of Veggies such as Mange Tout, Beansprouts, Red Onion, Baby Corn etc
1 tbsp Oyster Sauce
1 tbsp Soy Sauce
1/2 tbsp Rice Wine Vinegar
1 tbsp Turmeric
Olive Oil
Freshly Chopped Red Chilli

Coat the chicken with the Chinese five spice, salt and pepper.

Add oil to the pan and fry the chicken (in batches if necessary) until the chicken is browned and cooked through.

Add the sesame seeds and the sweet chilli sauce.

Set aside and keep warm whilst you make the noodles.

Add some oil to a frying pan and throw in the veggies.

Add the turmeric and cook for a minute.

Add the soy, rice wine and oyster sauce.

Serve by putting a pile of noodles into a bowl and top with the chicken and the fresh chilli.

A healthier and tastier alternative to a takeaway!

Chicken Infused with Garlic and Rosemary served with Sweet Potato and Broccoli

Chicken Infused with Garlic and Rosemary, served with Sweet Potato and Broccoli

Slow cooker Rosemary garlic chicken Rosemary garlic chicken sweet potato broccoli

It’s Monday, I’m feeling like a super healthy start to the week! Complex carbs, protein and greens….it is sure to give you an angelic healthy start to the week! 😇👼

1 Whole Chicken
10 Cloves Garlic Unpeeled
2 Sprigs Rosemary (give them a squeeze first!)
250ml Chicken Stock (if slow cooking)

6 Sweet Potatoes Peeled

350g Tender Stem Broccoli

I decided to do this chicken in my slow cooker as it produces a really tender succulent chicken. However, it would be just as suited to the oven!

Simply take the 10 garlic cloves and the rosemary and insert in the cavity. Pop it in the bowl of the slow cooker, add the stock, then cook on the high setting. You could have this all ready and in the fridge the night before and just stick it on in the morning.

If cooking in the oven, turn the oven to 180c and cook according to the size of the chicken.

1/2 hour before you are ready to serve, put on the sweet potatoes.

Cook for roughly 20 mins or until tender.

When done mash them up well.

Steam the broccoli and serve your guilt free taste sensation !

Blink of an Eye Chicken

Blink of an Eye Chicken 🐔🍗

Blink of an Eye Chicken

I keep this little baby up my sleeve for nights when I want something super healthy without any hassle. It is ideal for those week moments when you don’t have time or want any hassle!

The biggest bonus is it tastes totally lush.

For One

1 Chicken Fillet
Cajun Seasoning
Maldon Sea Salt
Black Pepper
Olive Oil

(A rolling pin and a large freezer bag!!)

Place the chicken breast in the freezer bag and bang it flat with a rolling pin. Not too flat or it will be paper thin and will tear.

Take it out of the bag carefully and transfer to a plate.

Season both sides well with Maldon sea salt, black pepper and Cajun seasoning.

Heat some olive oil in a frying pan.

When smokin’ hot add the chicken and cook for around 3 mins each side or until thoroughly cooked.

Serve with a tasty green salad…boom!