Sweet & Sticky Chicken Stir Fry

This meal is a great alternative for when you're lazy but not in the mood for take-outs. It's like home-made Simply Asia. And literally takes 20 minutes to prepare and cook.

This is the low-carb, noodle-free version but you can always add egg noodles to it if you really want to. 

INGREDIENTS:

• Woolworth's ready packed stir fry veggies
• Any other veggies you want to add - broccoli, peppers, pineapple, sugar snaps
• Soy sauce
• 4 chicken breasts
• 1 tablespoon sesame oil
• Robertson's chicken spice
• Garlic (chopped)
• Teriyaki sauce
• Lappies sticky rib sauce
• Sesame seeds

METHOD:

1.  Prepare everything first. Cut the chicken breasts into strips. Wash and chop all the veggies. 
2. Use a wok (I used an electric wok but a stove-top wok is fine too). Heat the sesame oil. Once it's hot, add the chicken. Sprinkle over some chicken spice, garlic, and teriyaki sauce - I literally just sprinkle it over, so I don't have an exact measurement (Don't add too much chicken spice, coz this makes it salty).
3. Stir fry the chicken for 2-3 minutes. 
4. Then add the Lappies sauce (once again, just a dollop) and some sesame seeds.
5. Stir fry for another 2-3 minutes.
6. Take the chicken out of the wok and set it aside. Leave the sauce behind in the wok.
7. Add broccoli (and any other veggies that cook longer) to the left over sauce in the wok. Mix it through and then close the lid. Let it steam for 2-3 minutes.
8. Then add the rest of the veggies and a sprinkle of soy sauce. Close the lid and steam for 5 minutes or until the veggies are cooked. I like my veggies crunchy but just cook it longer to soften them.
9. I like to serve it separately but at this point, you could add the chicken back and mix it in with the veggies. You could also add egg noodles if you want (which you would have had to pre-soak in boiling water for 20 minutes). 
10. Serve it with an extra sprinkle of sesame seeds and garnish with some micro-herbs.

Greek-style Roast Chicken

This original recipe is from the My Kitchen food blog: Spicy Chicken and Chickpea Bake

 I've modified the recipe slightly and my version follows below...

Prep time: 5 minutes

Marination time: 1-3 hours

Baking time: 45 minutes

INGREDIENTS:

 

• 1 chicken - cut into pieces
• Marinade:
• 2 heaped teaspoons finely chopped garlic
• 1/2 teaspoon chilli powder
• 1/2 teaspoon dried chilli flakes
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground tumeric
• 1/2 teaspoon ground cinnamon
• Sprinkle of salt to taste
• 100ml (3/4 small tub) plain/Greek yoghurt
• 1/2 tin chickpeas
• 1/2 tin brown lentils
• 1 packet (50g) sun-dried tomatoes

 (I freeze the other 1/2 of chickpeas and lentils for later use)

 METHOD:

 

1. Preheat oven to 180'C
2. Mix the chicken and marinade spices in a roasting dish. Allow it to marinade 1-3 hours in the fridge.
3. Just before baking, add the chickpeas, lentils and tomatoes.
4. Bake for 25 minutes. Then turn chicken pieces around.
5. Bake for a further 20 minutes.
6. You can serve it with a flat bread or naan. But I try to keep it low-carb by serving it with a portion of butternut mash. You can use the extra yoghurt as a sauce.