Sticky shredded chicken stir-fry

 

This healthy cook at home alternative is a very simple recipe that uses ingredients that you’ll already have at home. Get the kids involved. One that all the family will love including students on a budget. So put that takeaway menu down!

Ingredients

• 1 Large Carrot
• 1 Broccoli
• 1 Large Onion
• Chicken (enough for 4 mouths)
• 4 TBSP Oyster Sauce
• 2 TBSP Honey
• Black Pepper
• Pinch of chilli powder / flakes

– Serve with rice or noodles

Finely cut the carrots into strips. Chop the broccoli into bitesize pieces and the onion into half moon slices. In a large frying pan (or wok if you have one) heat a good glug of oil in the pan evenly coating it. You want the pan smoking hot like Gerard Butler. Chuck in the onions and break then up into strips using your utensil of choice. Once the onions have started to soften add the carrots and broccoli. Stir fry for a couple of mins making sure they are getting a nice colour. Its okay if they start to brown, it adds flavour. Pop the chicken into the pan. I used left over chicken from a roast and shredded it. If you are using raw chicken repeat the same process but add the chicken after the onions. Wait until it is cooked before you add the rest of the veg. Chicken thighs are tender and cheap and would be delicious in this recipe. Add the honey, black pepper and chilli. Stir. Add the oyster sauce. Stir. You should have a nice and shiny, thick and gloopey sauce. Lower the heat. If the sauce gets too thick add some water to loosen it. I didn’t add any salt as the oyster sauce is already quite salty. If you want to add salt, taste first, because you can’t take it out once you have put it in! Serve on top of rice or mix in with noodles. You can add and takeaway any veg dependant on what you have in the fridge. Enjoy 🙂

Sweet Potato Korma

Do you always order Korma or Pasanda from the local curry house? If you’re like me and don’t like anything to hot, in fact actually quite creamy and sweet with lots of sauce, you will like this recipe!

Serves: 4 + next day lunch!

Sweet Pot

Ready In: 40 Mins

• 3 Sweet Potatoes
• 1 Onion
• 2 Cloves of Garlic
• 1 can of Coconut Milk
• 4 Turkey Breasts
• Tbsp of Honey
• 1 Tsp Turmeric
• 1 Tsp Ground Coriander
• 1 Tsp of Ground Cumin
• 1 Tsp of Cinnamon
• 1/2 1 Tsp of Chilli Powder
• 1 Tbsp of Olive Oil
• 1/2 Tsp of Salt
• Handful of Flaked Almonds

Sweet Potato Korma

Peel and chop the sweet potato into small chunks and add to a large pan. Tip in all of the spices, olive oil and crushed garlic. Fry for a few minuets so the potatoes colour and soften, and the spices aromatise. (Don’t let the spices burn). Once the potatoes are well coated and softened in the spices, add the coconut milk and honey. Bring to the boil. Reduce to simmer until the potatoes are completely cooked through, almost over cooked. Blitz it up with a blender. Try not to burn yourself like i did! Once its all blended, it should look like a nice thick soup! Evenly chop up the turkey and get rid of any sinew. Add the turkey and simmer till it is cooked through. Toast the almonds in a non stick pan on a medium heat, toss continually so they don’t burn. Serve with fluffy rice and scatter with the toasted almonds.

If you’re not so keen on using turkey outside of christmas. Use any meat or vegetables of your choice. All red meat will need to be seared before adding to the sauce.

Tip: Turkey can be very bland but its cheaper than chicken. Make sure you give it a good lick of salt before it in goes into the pot!

Picture From:

http://www.infoistan.com/wp-content/uploads/2013/04/Sweet-Potato-1.jpg?a51d33