Chicken

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!

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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!

Chicken Drumsticks with Five Spice and Honey

Chicken Drumsticks with Five Spice and Honey 🍗🍗

Chicken Drumsticks with Five Spice and Honey

This is super cheap, super easy and super tasty…no excuses, anyone could rock this one up!
Marinade

3 Cloves Garlic finely chopped
2 tbsp Fresh Root Ginger finely chopped
1 tbsp Shaoxing Rice Wine or Sherry
2 tbsp Light Soy Sauce
2 tsp Five Spice Powder
1 tbsp Groundnut Oil
2 tbsp Honey

1kg Chicken Drumsticks

Place all of the marinade ingredients in a bowl and combine well.

Add the chicken to the bowl and ensure it is covered well in the marinade.

Leave overnight in the marinade, if you are short of time leave for at least an hour.

Preheat oven to 180C.

Place the drumsticks on a roasting tray and roast for 30 mins or until cooked and the skin nice and crispy.

Serve with rice and some steamed broccoli or Pak choi.

Super Healthy Chicken Curry

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Chicken with Spinach

500g Spinach Leaves, washed
6 tbsp Vegetable Oil
3 Black Cardamon Pods
2 Bay Leaves
5cm/2in piece Cinnamon Stick
3-4 Green Chillies, pricked with a knife
1 Large Onion chopped
2cm Ginger, peeled and chopped
11 Garlic Cloves!!! peeled, left whole
3 Big Tomatoes cut into quarters
800g Chicken cut into pieces
2 tsp Ground Coriander
1½ tsp Garam Masala
salt, to taste
4 tbsp Plain Yoghurt
Malden Sea Salt and Black Pepper

In a food processor, blend the spinach to a purée using one or two tablespoons of water to loosen the mixture. Set aside.

Heat the oil in a pan over a medium heat. Add the cardamom pods, bay leaves and cinnamon and fry for 20-30 seconds.

Add the green chillies and onion and continue to fry for 4-5 minutes, or until caramelised.

Meanwhile, blend the ginger, garlic and tomatoes to a smooth paste in the food processor.

When the onions have caramelised, add the paste, chicken pieces and remaining spices to the pan and stir well to combine.

Season, to taste, with salt and simmer for 12-15 minutes, stirring regularly.

Add the yoghurt, stir well and continue to simmer the mixture until the sauce has thickened.

Stir in the spinach purée and continue to simmer for 10-12 minutes, or until the chicken has cooked through.

Season, to taste, with salt and freshly ground black pepper, then serve with rice.