CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Wash and dry the chicken pieces.
Cut into 1
ll marinade ingredients together, except chicken, to a food processor and
Dice chicken and coat lightly with flour
nto 3 strips.
Combine chilli, garlic, ginger, honey, soy sauce
laze by mixing together the chilli sauce, honey and oil.
cook the pasta according to directions on packet. drain and put aside.
in a large deep frypan, in a little oil, saute chicken till cooked through but not brown. drain and put aside.
using the same pan, saute the onion, capsicum, onion and garlic until capsicum is tender.
add the chicken back to the pan along with the chilli and cumin. stir to coat chicken.
add the cream and the cheese. stir until cheese is melted.
add in the pasta and stir till combined.
simmer until pasta is heated through.
serve.
Place chilli, ginger, water, soya sauce, vinegar and sugar in a deep frying pan, and simmer over medium heat.
Allow to simmer for 3 minutes.
Add chicken wings and cook covered for 35 minutes, turning occasionally.
Remove lid from pan and continue cooking for 25 minutes, turning the chicken pieces till it is cooked and well coated in the chilli sauce.
Stir through the coriander leaves and serve with steamed rice and greens.
Heat oil in a wok or large frying pan, add onion, chilli and garlic, cook until onion is soft.
Add chicken to pan stir-fry until cooked though. Add sauce, cream, chilli powder, sugar (and milk if serving over rice.) A wok gets hotter than a frying pan, you may want to cover and cook a couple of minutes if using a frying pan to make sure chicken is cooked through.
Add basil and coriander toss until hot, serve immediately.
To serve: Serve over jasmine rice garnish with coriander leaf.
Heat oil in a skillet.
Add onion and cook for 2 mins until just soft but not colored.
Add chicken, garlic, ginger and chilli (if using), cook for 5 mins until browned (break up lumps of meat with a wooden spoon).
Add pepper and cook for 3 mins more, stirring frequently.
Add fish sauce and sweet chilli sauce, to taste.
Stir in the chopped cilantro.
To serve: Place a cup of cooked rice on iceberg lettuce, then spoon chicken mixture on top of rice.
Roll up to eat with your fingers.
Yummy!
Slice the chicken.
Roughly chop the onion and pepper.
Grate or finely chop the garlic.
Cut the chilli in half, discard the seed and finely chop.
Heat the oil in a wok or a large deep frying pan.
Add the chicken, onion, peppers, chilli, garlic, and ginger.
Fry for about 5 minutes on high heat.
Add the remaining ingredients to the pan and continue cooking about 10-15 minutes until most of the liquid has evaporated and the chicken has cooked through.
Serve with rice or Chinese noodles.
he soy sauce, honey and chilli sauce, mix well and set
1 Heat oil in small sized frypan.
2 Place chicken in frying pan when ready, let it simmer for a little while before adding sweet chilli sauce-as much or as little as you like.
3 Heat burrito as instructed on bach of the packet.
4 Slice tomato, shred/chop lettuce.
5 Put burrito flat on plate- layer with tomato lettuce followed by cooked chicken topped with cheese and extra sweet chilli sauce.
6 Roll up however you wish and enjoy!
Chop chicken breasts into small cubes and brown in deep pan with olive oil, butter and chilli flakes.
Slice the red pepper into thin strips. Thinly slice the chilli pepper and chop up the banana. Add them all to the pan.
Pour in the salsa and the stock then finally simmer with a lid on for 15-60min.
Heat oil in a large saucepan and cook chicken until browned.
Add chicken stock, apricots and vegetables and bring to the boil.
Reduce heat to medium and simmer, uncovered, for 15 minutes.
Combine sweet chilli sauce and cornflour with 2 tablespoons of water, in a small jug, and then stir into chicken mixture.
Bring to the boil, stirring constantly, and cook until sauce has slightly thickened.
Serve with steamed rice or mashed potatoes.
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
n a bowl. Many Vietnamese Chicken recipes usually require a short
Cut chicken breast into 1/2-inch
Place garlic, chilli, ginger and onion in pan with oil and cook for 3 minutes or until fragrant.
Add chicken breasts turning to cover with spices and lighlty browned.
Pour coconut milk or evaporated milk oven chicken and simmer until chicken is tender approx.
15 minutes.
Serve with rice.