What we’re eating ….

Lemon Chicken

6 chicken breasts

1 teaspoon dried oregano

1/4 teaspoon pepper

2 tablespoons butter or margarine

1/4 cup water

3 tablespoons lemon juice

2 garlic cloves, minced

1 teaspoon chicken stock/bouillon granules

2 teaspoons minced fresh parsley

Pat chicken dry with paper towels. Combine the oregano and

pepper; rub over chicken. In a skillet, over medium heat, brown the chicken in

butter; transfer to a baking dish. Add water, lemon juice, garlic and bouillon

to the skillet; bring to a boil, stirring to loosen brown bits. Pour over chicken.

Cover and cook at a low heat for 1 hour. Baste the chicken. Add parsley. Cover and cook an extra 15

mins. 

Honey Chilli Chicken

3 lbs (1.2kg) chicken pieces, breaded with flour and pepper

Sauce

1 tablespoon oil

1/3 cup water

1/3 cup lemon juice

2 teaspoon cornstarch

4 teaspoons chilli sauce

2 teaspoons soy sauce

1 ½ teaspoons ginger

3 tablespoons honey

6 chopped green onion

Chop chicken into chunks

Mix sauce ingredients and set aside

Heat oil and fry chicken until crispy

Add ginger and honey

Cook until well combined

Add sauce, simmer until chicken is well coated

Add onions, stir and serve with rice

1 tablespoon peanut oil

1 cup (145g) cashews

3 chicken breasts, sliced thinly

150g (5oz) sugar snap peas

150g (5oz) snow peas

1 red capsicum/pepper

2 garlic cloves, crushed

1/4 cup soy sauce or kecap manis

1/4 cup fresh lime juice

2 tablespoons sweet chilli sauce

1/2 bunch of basil

100g (4oz) fried noodles

Heat oil in pan or wok over high heat. 

Add cashews and cook, tossing for 2-3 mins then remove.

Add chicken to the pan, cook until golden and remove.

Add sugar snap peas, snow peas and pepper/capsicum to pan and stir fry for 2-3 mins.

Add garlic and stir through, then remove

Add soy sauce, lime juice and sweet chilli sauce to pan, bring to a boil and simmer 2-3 mins or until starting to thicken.

Return all ingredients to pan, stir through and toss to heat. Add basil and noodles and serve

Crispy Chinese Chicken

4 chicken breasts

1 1/2 teaspoons sea salt

2 1/2 teaspoons chinese 5 spice powder

1 tablespoon vegie oil

Sprinkle both sides of chicken with salt and 5 spice powder.

Heat oil in a pan over high heat, add chicken and cook 4 mins each side or until cooked through.

Cut into pieces and serve

CHICKEN WITH CORN

1 tblspn olive oil

2 onions, chopped

4 chicken breasts

1 cup dry white wine

1 cup chicken stock/broth

1 cup cream

1 cup corn kernels

Heat oil in large frying pan, add onions and cook 5 mins. Add chicken and sauté until golden brown (about 8 mins). Drain chicken on paper towels, season with pepper. Place in ovenproof dish. Drain fat from pan, add wine. Bring to boil and simmer until liquid is reduced by half. Stir in stock, cream and corn. Cook for 5 mins, stirring frequently. Pour over chicken and bake at 180 for 35 mins.

Cilantro Cream Chicken

4 boneless chicken breasts
3-oz / 90g cream cheese, cubed
¾ cup heavy whipping cream
1 tablespoon lime juice
 Salt & pepper to taste
3 tablespoons Butter
½ cup chopped (fresh) cilantro

Brown chicken in butter, seasoning chicken while browning. Remove chicken from skillet when browned. Add cream cheese cubes and heavy cream. Add lime juice and chopped cilantro. Return chicken to skillet. Cover and cook on low for 15 minutes.

Chicken Tikka Kebabs

Combine :

1 tablespoon curry paste (any kind will do really)

1 cup plain yoghurt

juice of 1 lemon

handful of chopped coriander

Add chunks of chicken breast and allow to marinate for 30 mins.

Place on skewers and grill or bbq (or you can just panfry the chunks)

CHICKEN BREAST WITH BASIL WINE SAUCE

4 chicken breasts

pepper

30g/1oz butter

2 shallots/green onions

2 garlic cloves, crushed

1 cup dry white wine

½ cup cream

½ cup fresh basil

3 tblspns fresh parsley

Flatten chicken breasts. Season with pepper.

Melt butter in frying pan and fry chicken over medium heat for 3 mins each side.

Remove and keep warm.

Add chopped shallots and garlic to pan over low heat.

Sauté until shallots are soft (5 mins).

Increase the heat, add wine and cream and cook for 3 mins.

Add basil and parsley. Return chicken to pan and heat through.