Ingredients:

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
2 tbsp soy sauce
1 tbsp brown sugar
Olive oil
Plain flour

Instructions:

Coat the chicken strips with a bit of plain flour. In a large skillet, heat some olive oil and fry the chicken on all sides. Add the chopped onions and bell peppers and saute for a few minutes. Add the pineapple bits, vinegar, ketchup, soy sauce, sugar and the entire juice from the can of pineapple rings. Stir well and cover. Simmer gently for about 10 minutes.

Serve immediately with rice or couscous.

Related posts:

1. Grilled Sweet and Spicy Chicken Breast
2. Quick Sweet and Sour Beef
3. Quick Grilled Chicken Salad

Ingredients:

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
1/2 tsp pepper
2 cups shredded lettuce
1 medium tomato, chopped
1/4 cup, creamy salad dressing of your choice
Oil for frying

Instructions:

Preheat oven to 350 degrees Fahrenheit. Wrap tortillas in foil and heat in oven until warm.

In a large skillet, heat oil. Add chicken strips and onion and fry for about 5 minutes or until the chicken is no longer pink inside. Mix in sweet chili sauce, salt and pepper.

Divide the chicken on each tortilla, top with tomato slices and lettuce, add some salad dressing, roll up and enjoy.

Related posts:

1. Tortilla Wrap with Smoked Turkey
2. Coronation Chicken with Mango
3. Quick Mu-Shu

Ingredients:

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

Instructions:

In a frying pan, saute chopped onion until soft and translucent.

In a large saucepan combine chicken, mushrooms, sauteed onion, carrots and chicken stock. Over medium heat, simmer for about 10 minutes or until the carrots are cooked.

Add the herbs, garlic salt and mixed vegetables, potatoes and celery and cook for a further few minutes until heated through. Stir in the flour and heat for a minute until sauce begins to thicken. Sprinkle with fresh parsley and serve immediately.

Related posts:

1. Quick Steak Stew
2. Quick Brunswick Stew
3. Family-Style Pork Chops

Ingredients:

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

Instructions:

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.

Related posts:

1. Grilled Spicy Salsa Chicken Drummers
2. Quick Breaded Spicy Chicken
3. Quick Baked Chicken Breast in Honey Mustard Sauce

Ingredients:
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

Instructions:
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.

Related posts:

1. Quick Chicken Burritos
2. Quick Chicken Tortilla Wraps
3. Valentine’s Day Smoked Oyster and Bacon Appetizer

Brush grill with cooking oil. Heat until very hot. Season:

4 chicken breast fillets, skinless

with:

rock salt
freshly-craked black peppercorn

Sear chicken, and then reduce heat to cook it through, regularly brush with:

extra-virgin olive oil

When done, let rest grilled chicken on a platter covered.

In the meantime, in a big salad bowl, prepare the dressing:

1 shallot, finely-chopped
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice

Whisk and gradually add in a fine stream:

1/3 cup extra-virgin olive oil

Season with:

fine salt
freshly-cracked black peppercorn

Into this, toss:

3/4 pound mixed salad greens
2 tablespoons fresh basil leaves, roughly-chopped
1 tablespoon fresh oregano leaves
2 ounces blue cheese, crumbled

Arrange on serving plates. Top with sliced grilled chicken breasts.

Related posts:

1. Quick Mediterranean Pasta Salad
2. Quick Shrimp in Garlic Olive Oil
3. Grilled Spicy Salsa Chicken Drummers

According to its package directions, prepare:

8 ounces spaghettini

Meanwhile, in a heated 12-inch skillet, melt:

1/3 cup unsalted butter, softened

Add:

1 teaspoon garlic, finely-chopped

Saute garlic until translucent. Put in:

1 can (5 ounces) chicken chunks, drained
2 tablespoons freshly-squeezed lemon juice

Continue cooking for 5 minutes. Add:

1 teaspoon fresh marjoram, roughly-chopped
2 tablespoons Italian parsley, roughly-chopped

Cook for another minute. Toss in the cooked pasta. Season according to taste with:

fine salt
ground white pepper

Sprinkle with:

1 tablespoon lemon zest

Before serving, top with:

2 tablespoons Italian parsley, coarsely-chopped
1/4 cup Parmesan cheese, grated or shaved

Related posts:

1. Quick Baked Chicken Breast in Honey Mustard Sauce
2. Quick Pasta with Clams
3. Grilled Spicy Salsa Chicken Drummers

In a large wok, heat:

2 teaspoons peanut oil

Stir-fry:

1 small piece Chinese sausage, chopped
1/4 teaspoon ginger, finely-chopped
2 cloves garlic, chopped

Stir regularly for a minute and add:

1 pound boneless & skinless chicken breast,
cut into cubes

Saute for 3 minutes. Stir-in:

2 whole eggs, beaten

Contiuouly stir until the eggs are set before putting in:

1 teaspoon white sugar
1/4 teaspoon chili flakes
2 tablespoons soy sauce
3 cups cooked Basmati Rice or Japanese Rice
1 cup cooked green peas

Mix very well to evenly distribute the ingredients.
Adjust seasonings according to taste with:

fine salt
ground white pepper

Sprinkle the Asian fried rice with:

2 tablespoons spring onions, thinly-sliced,
or leeks, diagonally-sliced

Related posts:

1. Quick Stir-Fried Chicken & Bok-Choy
2. Quick Stir-Fried Pork Strips and Bok-Choy
3. Quick Stir-fried Beef and Vegetables

In a saute pan over low heat, heat:
2 tablespoons olive oil

While oil is heating, peel and chop:

1 piece shallot
2 cloves garlic

Adjust heat to medium. Saute the shallot in the
heated oil. Add the garlic, continue sauteing until
they are translucent. Into the sauteed shallots and
garlic, pour:

2 tablespoons dry white wine

Reduce wine for 2 minutes. Put in:

1 pound chicken breast fillets, skinless and
cut into strips

Saute for 2 minutes, constantly stirring, and add:

1-1/2 tablespoons soy sauce
1/2 tablespoon Worcestershire sauce

Cook for another 2 minutes. Sprinkle with:

1/4 teaspoon red chili flakes

Adjust seasonings with:

fine salt
freshly-ground white or black pepper

Lastly, add in:

1 bunch asparagus, already blanched

Carefully stir until asparagus is heated through.

Related posts:

1. Quick Sauteed Tofu and Asparagus
2. Quick Sauteed Mixed Vegetables
3. Quick Mediterranean Pasta Salad

In 2-1/2 quarts already boiling salted water, place:
8 ounces fettuccine

Cook constantly stirring for 9 to 10 minutes or until
al dente (cooked tender but still with a bite).

Meanwhile, heat a pot and drizzle with:

1 tablespoon olive oil

Heat oil for a few seconds and into it saute:

2 teaspoons bottled minced garlic

Stir regularly for about half a minute. Add:

1 can (5 ounce) chicken chunks, drained

Saute for 1 minute, and then put in:

1 can (10-3/4 ounces) condensed cream of
mushroom soup

Let it simmer, stirring occasionally while the pasta
is cooking. Check the seasonings and adjust with:

fine salt
ground white pepper

Drain the pasta when done. Pour into the creamy chicken
sauce. Gently mix until pasta is well-coated with the
sauce. Transfer on 4 serving plates. Top with:

parmesan cheese, grated
Italian pasley, coarsely-chopped

Related posts:

1. Quick Creamy Pasta and Vegetables
2. Quick Spaghetti with Lemon Chicken
3. Quick Stir-Fried Chicken & Bok-Choy