recipe ingredient chicken

This speedy sweet chilli stir fry is the perfect way to use up tired, leftover vegetables

Chicken stir fry

tbsp sweet chilli sauce

chicken breast,

salt

pepper

sunflower oil

½ red pepper, roughly chopped

½ yellow pepper, roughly chopped

½ green pepper, roughly chopped

carrots,

broccoli,

tbsp fresh ginger, grated

garlic clove, crushed

For the sauce:

tbsp dark soy sauce

tbsp cornflour

chicken stock

To a small bowl, add 2 tbsp sweet chilli sauce along with the chicken strips and season well. In a large frying pan or wok, heat 1 tbsp of the oil then add the chicken and fry over a high heat until golden brown and just cooked through. Transfer to a plate.

To make the sauce, add the sweet chilli sauce, soy sauce, and cornflour to a small bowl and stir until smooth.

Blend in the stock and season well. Heat the remaining oil in the frying pan or wok. Add the vegetables and stir fry for three to four minutes.

Add the ginger, garlic and spring onions and stir fry for 3-4 minutes until just cooked. Add the chicken and sauce and toss together for two minutes.

Comforting and delicious, this dish is everything you need after a long day

Creamy chicken traybake with rosemary, smoked bacon and peas

tbsp oil

butter

chicken fillets

Dijon mustard

rosemary

garlic cloves

smoked streaky bacon

1.2kg waxy baby potatoes

cream

frozen petit pois peas

Wash the potatoes and cut into cubes. Trim the chicken. Dice the streaky bacon. Mince the garlic. Boil the kettle and make up the stock. Mix the cornflour and 2 tbsp of the cold cream together until it forms a smooth paste. Stir in the rest of the cream, dijon mustard, garlic, stock and seasoning.

Put the oil and butter on the baking tray. Pop in the oven and heat up for a couple of minutes. Take out and place on the chicken and bacon. It should sizzle on the hot oil and butter as it hits it. Place the potato cubes on the tray next. Pour over the sauce lay in the springs of rosemary, keeping two or three back for garnish. Feel free to use 2 oven trays to fit everything.

After 45 minutes, remove the traybake, sprinkle in the frozen petit pois and gently stir it a little. Return to the oven to bake.

Bake for fifteen more minutes, until the potatoes are tender and the chicken is cooked through fully.

With apricots and green olives, this chicken casserole is sure to be a new midweek staple

One-pot chicken casserole

tbsp extra virgin olive oil

onions, finely chopped

garlic cloves, crushed

ginger

cinnamon

cumin seeds

paprika

chicken breasts, cubed

peppers, deseeded and diced

apricots, halved

stoned green olives,

lemon,

½ courgette, chopped

mint leaves, chopped

brown rice

Heat the oil in a large casserole over medium heat.

Add the onions and cook for 5 minutes, until softened. Add the garlic and ginger and cook for 3 minutes. Add the cinnamon, cumin and paprika and cook for 2 minutes. Stir frequently and add a splash of water if the pan gets dry. 

Add the chicken and cook for 5 minutes. Stir in peppers, apricots, olives, lemon, courgette and stock. Reduce the heat and simmer uncovered for 30 minutes until the chicken is cooked through and the vegetables are tender. 

When you are ready to serve, season to taste. Ladle the stew into warmed serving bowls and sprinkle over the mint. Serve with brown rice.

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Chicken stir fry

Creamy chicken traybake with rosema...

One-pot chicken casserole

Top 3 recipe ingredient chicken recipes from across the web

The most viewed recipe ingredient chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken stir fry

Creamy chicken traybake with rosema...

One-pot chicken casserole

The most viewed recipe ingredient chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine