Archive for the category ‘Chicken’

Quick Sweet and Sour Chicken

Thursday 8 July 2010

Serves 4


4 chicken fillets, skinned and cut into strips
1 orange bell pepper, finely chopped
1 red bell pepper, finely chopped
1 red onion, finely chopped
4 pineapple rings (plus all the juice of a small can of pineapple rings), cut into small pieces
2 tbsp white vinegar
2 tbsp ketchup
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Quick Chicken Tortilla Wraps

Tuesday 20 April 2010

Serves 3-4


4 flour tortillas
1 lb free-range chicken breasts (boneless and skinless), cut in thin strips
1 medium onion, sliced
2 tbsp sweet chili sauce
1/2 tsp salt
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St Patrick’s Day Stew

Tuesday 9 March 2010

(Yields 6 servings)


4 cups cooked, cubed chicken breast meat
1 cup onion, chopped
2/3 cup mushrooms, sliced
1 1/2 cups carrots, chopped
6 cups chicken stock
1 tsp dried sage
1 tsp dried basil
1 tsp garlic salt
1 (10 ounce) package frozen mixed vegetables, thawed
3 cups cooked red potatoes, diced
1/2 cup celery, chopped
1/8 cup all-purpose flour
Handful of fresh parsley, chopped

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Deliciously Sticky Chicken

Thursday 24 December 2009

(Serves about 8)


1/2 cup balsamic vinegar
1/2 cup soy sauce (preferably low sodium)
2 tbsp honey
1/4 cup sugar
1/4 cup brown sugar
1 tbsp grated fresh ginger root
1/8 tsp pepper
3-4 lbs boneless and skinless chicken breast


Add all ingredients, except the chicken breast, in a large shallow baking dish and stir until all the sugar has dissolved. Then add the chicken breasts and coat well. Cover and keep in refrigerator for about 24 hours.

Once chilled, place the chicken and the marinade into a large heavy non-stick saucepan. Bring everything to a boil over medium heat. Once it boils, reduce heat to lower, cover and simmer for about 15 minutes, occasionally stirring.

Once the chicken breasts are done (they are no longer pink in the center), remove the chicken to a shallow pan. Cover and keep warm in the warm oven.

Cook the marinade remaining in the saucepan on medium heat until it starts to turn syrupy. Stir constantly for about 8 – 10 minutes. Place the chicken breasts back into the saucepan, coat thoroughly with the syrupy sauce and serve immediately with rice and vegetables.

Tortilla Wrap with Smoked Turkey

Monday 7 December 2009

(Serves 4)

4 whole wheat flour tortillas
4 slices of smoked turkey, cut into thin strips
1 avocado, peeled, pitted and sliced
3 tbsp sour cream
3 tsp of cheddar cheese, grated
Shredded lettuce
1 tomato, cut into little chunks

Heat tortillas in a large skillet until slightly browned. Divide turkey, avocado, sour cream, cheese, lettuce and tomato among the heated tortillas. Fold in half and serve immediately.

This makes a very quick and yummy lunch.