1 lb chicken breast (about three breasts)
2 Tbsp ketchup
2 Tbsp soy sauce
1 Tbsp mixed peppercorns, coarsely ground
1 Tbsp oil
1 red pepper
1 green pepper
1 yellow pepper
2 Tbsp oyster sauce

Slice the chicken into thin strips. Toss with the ketchup and soy sauce and let marinate at least fifteen minutes. Slice the peppers into long thin strips.

Heat the tablespoon of oil in a wok. Spread the chicken pieces out on a plate and sprinkle the peppercorns over it evenly. Add the chicken to the wok and stir-fry 3-5 minutes, until chicken is mostly cooked.

Add the pepper strips to the pan and stir-fry five minutes. Add the oyster sauce and heat through, another two minutes. Serve hot over rice.

Makes 4 Servings.

10-12 bamboo skewers
2 lbs boneless skinless chicken breast
1/4 c soy sauce
1 Tbsp honey
2 Tbsp oil

Soak the bamboo skewers in cold water for at least 30 minutes.

Slice chicken breast into long strips abotu 3/4 inch wide, thread onto skewers and place in a shallow glass dish.

Mix the soy sauce, honey, and oil. Pour over the chicken, turning the chicken skewers to ensure all of the chicken is coated with the marinade. Cover dish and marinate for at least 30 minutes (but can be refrigerated overnight if you want).

Drain the chicken and save the marinade. Grill over medium-high heat, turning often and brushing with marinade, until cooked through.

Serve hot with your favorite sauce.

Serves 4

1 lb boneless skinless chicken breast
3 Tbsp tomato paste
1 large pinch ground fenugreek
1/4 tsp ground fennel seeds
1 tsp ginger root, minced
1 1/2 tsp ground coriander
1 tsp garlic, minced
1 tsp chili powder
1/4 tsp ground turmeric
2 Tbsp lemon juice
1 tsp salt
1 1/4 cups water
3 Tbsp vegetable oil
2 onions, diced
2-4 curry leaves
2 fresh green chilies, seeded and minced
1 Tbsp chopped fresh cilantro

Cut the chicken into bite-size cubes. Mix the tomato paste in a bowl with the fenugreek, fennel, ginger, ground coriander, garlic, chili powder, turmeric, lemon juice, salt and water.

Heat the oil in a wok or fry pan. Fry the onions and curry leaves until the onions are golden. Add the chicken and stir for 1 minute to seal.

Pour the tomato sauce and spice mixture into the pan. Stir for 2 minutes to ensure the ingredients are well mixed.

Lower the heat and cook for 8-10 minutes, uncovered. Simmer longer if the sauce is too thin, it should boil down to a consistency that sticks to the meat. Add the chilies and fresh cilantro. Serve hot.
Makes 4 Servings

1 piece leftover Tandoori Chicken
1 naan, pita, or tortilla
1 Tbsp tamarind chutney
2 leaves lettuce
2 Tbsp ranch dressing

Spread the chutney down the center of your flatbread. Top with the lettuce, then the chicken. Drizzle with the ranch dressing. Fold the sides into the center and enjoy!

This is an easy and delicious recipe. My boyfriend and my daughter both liked it; so it’s one of those rare all-family hits! It’s flavorful and tangy without being too spicy. Using boneless skinless chicken breasts keeps the fat content low, but the marinating and grilling keeps the meat wonderfully moist.

2 lbs chicken breasts (about 5 breasts)
1/2 tsp ginger root, minced
1/2 tsp garlic, minced
1/2 tsp chili powder (optional)
1 cup plain yogurt
1 Tbsp tomato paste
1 Tbsp vegetable oil
1 tsp tandoori powder
1 tsp salt

In a big bowl, mix all of the ingredients except the chicken. Spread the mixture evenly over the chicken breasts and refrigerate overnight.

Remove the chicken from the fridge and let sit out for about an hour to come to room temperature. Grill the chicken on both sides, about ten minutes each side, or until cooked through.

Serve with rice and/or naan.

Serves 4-5

This one often turns out less spicy than the other two recipes, so is generally acceptable by children. Serve with cooked rice, we prefer Jasmine or Basmati rice. I’ve tried this with a bold red wine, and it was alright, but think a milder red would be best. Though this is a chicken dish, I feel that a white wine would be too weak for it (though I’m no wine expert).

2 Tbsp Chinese rice wine
1 Tbsp cornflour
1/3 cup dark soy sauce
3 tsp sesame oil
1lb 13oz chicken thighs cut into 1-1/4″ cubes
2 pieces dried citrus peel
1 1/2 – 2 tsp chilli flakes
2 Tbsp finely chopped fresh ginger
1 cup thinly sliced spring onions
2 tsp sugar

Combine the rice wine, cornflour, 2 Tbsp dark soy sauce and 2 tsp sesame oil in a large non-metallic bowl. Toss the chicken, cover and marinate in the fridge for 1 hour.

Meanwhile, soak the citrus peel in warm water for 20 minutes and then chop. You want about 1 1/2 tsp of chopped peel.

Heat the oil in a wok over high heat. Drain the chicken from the marinade using a slotted spoon and stir-fry in batches for 2 minutes or until browned and just cooked through. Remove from oil and leave to drain.

Drain all the oil except 1 Tbsp and reheat then add the chilli flakes and ginger stir-frying for 10 seconds. return the chicken to the wok and add the spring onion, sugar, soaked citrus peel, remaining soy sauce and sesame oil. Add 1/2 tsp salt if desired. Stir-fry for 2-3 minutes or until well combined and warmed through.

Garnish with spring onion and serve.

Makes 4-6 servings

4 boneless skinless chicken breast halves, cut into thin strips
4 teaspoons cajun seasoning
1 Tbsp butter or oil
1 green pepper, sliced into thin strips
1/2 cup sliced roasted red peppers (fresh or jarred)
2 green onions, sliced
1 cup heavy (whipping) cream
1/2 teaspoon dried basil
1 teaspoon lemon-pepper seasoning
a few dashes salt
1/2 tsp garlic powder
8 oz penne, cooked and drained
grated parmesan cheese

Shake the chicken strips with the cajun seasoning in a plastic bag. In a large skillet over medium heat sauté chicken in oil until almost tender, about 5-7 minutes. Add peppers, and green onion; cook and stir for 2-3 minutes.

Reduce heat and add cream and seasonings; heat through. Add penne and toss; heat through.

Serve hot with parmesan cheese to sprinkle on top, if desired.

1/2 cup salsa
2 Tbsp. mayonaise
1/2 tsp. chili powder
8 flour tortillas (7 inch)
3 cooked boneless skinless chicken breasts (3/4 lb./375 g), sliced
1 cup shredded cheese

Combine salsa, dressing and chili powder. Spread evenly onto bottom halves of tortillas. Top with chicken and cheese.

Fold tortillas in half to enclose filling.

Fry in skillet sprayed with cooking spray on medium heat 4 to 5 min. on each side or until both sides are golden brown and cheese is melted. Cut each quesadilla into three wedges to serve.

This is a medium-to-hot spicy dish, you can very the heat by how many dried chilies you use. My man loves this dish; chicken in a thick and rich spicy sauce. My daughter doesn’t eat this because of the spice, even if I try to make it milder. I often double the recipe, if only to avoid fights over the leftovers!

1 pound 2 oz. chicken thighs
1/4 tsp pepper
2 tsp light soy sauce
1 tsp dark soy sauce
1 Tbsp rice wine or dry sherry
2 tsp cornstarch
2-3 Tbsp vegetable oil
1-2 garlic cloves, crushed
2 scallions, cut into short sections, separate the green and white parts
4-6 small dried red chilies, soaked and seeded
2 Tbsp crushed yellow bean sauce
2/3 cup Chinese Stock or water

Cut or chop the chicken thighs into bite-sized pieces and marinate iwth the pepper, sugar, soy sauce, wine, and cornstarch for 25-30 minutes.

Heat the oil in a pre-heated wok and stir-fry the chicken for about 1-2 minutes until lightly brown. Remove with a slotted spoon, transfer to a warm dish, and reserve. Add the garlic, white parts of the scallions, the chilies, and the yellow bean sauce to the wok and stir-fry for about 30 seconds.

Return the chicken to the wok, stirring constantly for about 1-2 minutes, then add the stock or water, bring to a boil, and cover. Braise over a medium heat for 5-6 minutes, stirring once or twice. Garnish with the green parts of the scallions and serve immediately.

Nutritional Information:
218 cals, 23g protein, 8g carbs, 4g sugars, 9g fat, 2g saturates

To make the marinade, mix the masala paste, tomato ketchup, Worcestershire sauce, five-spice powder, salt, and sugar. Allow the mixture to rest in a warm place until the sugar has dissolved.

Rub the chicken pieces with the marinade and allow to rest in a cool place for a further 2 hours, or in the fridge overnight. Bring to room temperature before cooking.

Heat the oil in a wok. Fry half the ginger and all of the garlic until golden. Add the chicken and fry until both sides are sealed. Cover and cook until the chicken is tender, and the oil has separated from the sauce.

Sprinkle the chicken with the lemon juice; remaining ginger and chopped coriander leaves, and mix in well. Serve hot. Good served with basmati rice.