Honey chipotle chicken bowls

SERVES 4

INGREDIENTS: 
FOR THE CHICKEN:
450g chicken breasts
salt and pepper
3 tbsp adobo sauce
2 tbsp honey
2 tbsp dijon mustard
2 tbsp coriander, finely chopped
4 cloves garlic, minced
FOR THE SALAD:
juice of 1 lime
1 tbsp extra virgin olive oil
1/2 tbsp honey
lettuce
cherry tomatoes, halved
1 avocado, sliced
4tbsp coriander, torn
4 cloves spring onions, sliced
FOR THE LIME QUINOA:
1/2 cup uncooked quinoa
1 cup water or vegetable stock
juice of 1 lime

METHOD:
1. Season the chicken with salt and pepper, then whisk together the adobo, honey, mustard, coriander and garlic and pour evenly over the chicken. Refrigerate for at least 2 hours.

2. Grill or fry the chicken until cooked through, then set aside for a couple of minutes before slicing into little pieced.

3. Combine the quinoa and water/stock in a saucepan and bring to a boil. Reduce the heat and simmer gently for 15 minutes, or until all the water has been absorbed. Stir in the lime juice.

4. Serve the chicken and quinoa with the lettuce, tomatoes, spring onions and avocado. Drizzle the lime juice, olive oil and honey over the top.

Green Crispy Chicken Curry

SERVES 4

INGREDIENTS: 
FOR THE CHICKEN:
8 chicken thighs
olive oil
salt and pepper
2tbsp sesame seeds
2tbsp runny honey
FOR THE CURRY SAUCE:
2cm fresh ginger
2 limes
2 red chillies, deseeded
1 bunch fresh coriander
4 cloves garlic
1 stick lemongrass, outer leaves discarded
1 small bunch spring onions
sesame oil
olive oil
300ml chicken stock
200g fine green beans/sugar snap peas
400ml coconut milk
soy sauce
FOR THE NOODLES:
250g rice noodles
1 lime
TO SERVE:
Sweet chilli sauce
lettuce, shredded
soy sauce
a few sprigs of coriander

METHOD:
1. Place one large and one slightly smaller frying pan over a high heat.

2. Place the chicken thighs, skin side down, into the larger frying pan. Drizzle with olive oil and season with salt and pepper. The chicken will take about 20 minutes to cook through- turn the thighs every minute or so throughout the cooking time.

3. Put a sheet of greaseproof paper over the chicken and position the smaller frying on top. 
Place something heavy into the smaller pan to weight it down, such as a pestle and mortar.

4. Place the ginger, chillies, coriander,  garlic, lemongrass and spring onions in a food processor. Blend to a paste, adding a drizzle of sesame and olive oil as required.

5. Remove the smaller pan and greaseproof paper from the larger pan. Place the smaller pan over a medium heat. Drain away the fat from the large pan and turn the thighs over so they are skin side up. Add the sesame seeds to the smaller pan and toast until golden brown. Transfer the seeds to a small bowl.

6. Drain the fat away from the chicken again, wipe the pan with kitchen paper and reduce the heat. Add two tablespoons of the curry paste and toss to glaze the chicken. Turn the chicken over.

7. Heat the remaining curry paste a saucepan and stir in the chicken stock and green beans or peas. Add the coconut milk and bring to the boil.

8. Put the noodles in a heat proof bowl and cover with freshly boiled water. Once they are soft enough to eat, drain the noodles, rinse under cold water and drizzle with sesame oil, lime juice and a pinch of salt.

9. Once the chicken has cooked through, add the honey and toss, flipping the chicken over so that it is skin side down again.

10. Serve the chicken, noodles and curry sauce with the shredded lettuce, coriander, sesame seeds and chilli sauce and soy sauce.

Cold Noodles with Peanut-Lime Chicken

SERVES 4-6

INGREDIENTS:
FOR THE DIPPING SAUCE:
4tbsp fish sauce
4tbsp brown sugar
6tbsp lime juice
2 garlic gloves, crushed
1-2 chillies, finely sliced
FOR THE PEANUT DRESSING:
2tbsp fish sauce
2tbsp white wine vinegar
3 tbsp lime juice
2tbsp soy sauce
1.5 inch chunk ginger
4tbsp peanut butter
2tsp sesame oil
FOR THE CHICKEN NOODLE SALAD:
6 chicken thighs
rice noodles
1 cucumber, finely sliced into quarter-moons
2 carrots, julienned
small handful mint/coriander
small bunch spring onions, finely sliced
small handful peanuts, crushed


METHOD:
1. For the dipping sauce, whisk the ingredients together in a small bowl. Set aside for 15 minutes.

2. For the peanut dressing, puree all the ingredients together into a smooth sauce. Transfer to a serving bowl.

3. To marinate the chicken, stir together half the dipping sauce and a third of the peanut dressing in a bowl or dish. Add the chicken, toss to coat and leave to marinate for at least 15 minutes.

4. Cook the noodles according to packet instructions, drain once al dente and cool under running water.

5. Grill or fry the chicken until browned and cooked through. Allow to cool a little before chopping into ¾-inch pieces.

6. Dress the vegetables with some of the remaining dipping sauce. Serve the chicken with the noodles and vegetables and garnish with the peanuts, herbs and remaining sauce.

Chinese Chicken with Rice & Chilli Ginger Dressing

SERVES 4

INGREDIENTS:

FOR THE CHICKEN:
chicken thighs
2tbsp Chinese five spice
FOR THE DRESSING:
2cm fresh ginger, grated
½ red chilli, finely chopped
3 spring onions, finely sliced
2tbsp mirin
1-2 tbsp light soy sauce
2tbsp water or more, to taste
2tbsp fresh coriander, chopped
FOR THE RICE:
basmati rice
3 eggsTO SERVE:
coriander, chopped
spring onions, finely sliced
soy sauce

METHOD:
1. Toss the chicken in the five spice and place under a hot grill. Grill until cooked through, turning over half-way through.

2. Rinse the rice and add to a pan with 2 parts water and a pinch of salt. Bring to a simmer, reduce the heat, cover and leave to cook for 10-15 minutes, until cooked through. Turn off the heat and fluff up the rice with a fork, then pour the eggs over the top and spread around into an even layer. Replace the lid and leave to steam.

3. For the dressing, combine the ingredients in a small bowl and set aside.

4. Serve the rice and chicken with the dressing and sprinkle over the coriander and spring onions.

Cashew Chicken

SERVES 4

INGREDIENTS:
FOR THE CHICKEN:
600g chicken breast, cut into small cubes
4 tbsp oil
10 slices ginger, peeled
2 green peppers, cubed
1/2 onion, cubed
1 cup cashews
FOR THE MARINADE:
2 tsp bicarbonate of soda
2 tsp cornflour
1 tsp rice wine
FOR THE SAUCE:
1 tbsp oyster sauce
1 1/2 tsp soy sauce
6 tbsp water
1 tsp sugar
1 tsp rice wine
1/2 tsp sesame oil

METHOD:

1. Marinate the chicken in the bicarbonate of soda and leave for 15 minutes.
2. Rinse the chicken thoroughly, pat dry with paper towels and marinate with the rice wine and cornflour and leave for another 15 minutes.
3. Mix together the ingredients for the sauce in a small bowl and set aside.
4. Heat 2 tablespoons of oil in a wok, add the chicken and stir-fry until it is half-cooked, then remove from the wok and set aside.
5. Add another tablespoon of oil to the wok and cook add the ginger, pepper and onion. Cook for a few minutes and return the chicken to the pan. Add the sauce and stir continuously, until the chicken has cooked all the way through.
6. Add the cashews to the pan and serve.

Recipe from Rasa Malaysia

Chinese Braised Chicken with Chestnuts

 SERVES 4

INGREDIENTS:
600g chicken thighs/breasts, cut into 1 1/2 inch pieces
3 tbsp soy sauce
1 1/2 tbsp olive oil
2-3 spring onions, cut into 2 inch long pieces
5 slices ginger, peeled (size of pennies)
1 cup chestnuts
1 cup mushrooms, halved
3 tbsp dry sherry
1 1/2 tbsp honey
2 star anise

METHOD:

1. Toss the chicken with 1 1/2 tablespoons of soy sauce and leave to marinate for 10-15 minutes.
2. Heat the oil in a large deep pan, add the spring onions and ginger and cook for a few minutes.
3. Place the chicken in the pan, ensuring they are arranged in a single layer. Once browned on one side, turn the chicken and brown the other side.
4. Add the remaining soy sauce, sherry, honey, star anise, mushrooms and 3/4 cup water. Mix well and bring to a boil then reduce to a simmer, cover and and cook for 20 minutes.
5. Add the chestnuts to the pan, mix, cover and simmer for another 15-20 minutes.

Recipe from Jeanette's Healthy Living

Asian Inspired Crispy Chicken Salad with Pancakes

SERVES 4

INGREDIENTS:
4 handfuls brown cooked chicken meat
1 large handful cashew nuts
1 large handful dried cranberries
2tsp five spice
1 bunch fresh mint leaves
1 bunch fresh coriander leaves
mixed salad leaves
1tbsp runny honey
1 red chilli, deseeded and finely sliced
FOR THE DRESSING:
1 clementine’s juice
1 lime’s juice
1 pomegranate
½ red onion, peeled and coarsely grated
extra virgin olive oil
1tbsp soy sauce
1tsp sesame oil
1-2 inches fresh ginger, peeled and coarsely grated

METHOD:1. For the dressing squeeze the clementine and lime juice and the juice of half the pomegranate into a bowl. Add the onion and extra virgin olive oil to taste- the ratio should be about 1:3 acid to oil. Stir in the soy sauce and sesame oil and the juice from the ginger- discard the pulp.

2. Shred the chicken meat and add to a dry frying pan over a medium heat, then add the cashew nuts, cranberries and five spice. Shake the pan occasionally as it cooks.

3. Put the salad leaves, mint and most of the coriander into a salad bowl and dress with enough of the dressing to lightly coat.

4. Once the chicken has heated through, add the honey and increase the heat. Continue cooking for a couple of minutes to crispen- up.

5. Toss about half the chicken through the salad and sprinkle the pomegranate seeds from the other half and the chilli over the salad. Serve the rest of the chicken, coriander and some of the dressing individually, alongside the salad with the pancakes.

Recipe from Jamie Oliver

Sesame Flaxseed Chicken

INGREDIENTS:

600g Chicken breasts, cut into 2 inch cubes
Broccoli, cut into medium florets
2 large Carrots, peeled, and cut into small strips
3 spring onions, finely sliced
2 tablespoons olive oil
FOR THE RICE:
brown rice
2 tbsp soy sauce 
2 cloves garlic, minced
1 tbsp honey
2 tbsp flax seeds
2 tbsp sesame seeds
FOR THE SAUCE:
3 tbsp honey
2 tbsp flax seeds
2 tbsp sesame seeds
3 tbsp soy sauce
1 clove garlic, minced

METHOD:

1. Rinse and drain the rice and transfer to in a saucepan with double its volume in water, the soy sauce,  garlic and honey. Bring to a boil, then reduce the heat and simmer, covered, for 40-45 minutes until tender.
2. For the sauce. Combine the honey, flax and sesame seeds, soy sauce, and garlic. Set aside.
3. Whisk together egg whites and cornstarch in a large bowl, add the chicken and season with salt and pepper, then toss to coat.
4. Steam the broccoli and carrots for 3-5 minutes, or  until tender but crisp.
5. Heat a large pan over medium-high heat and add  the olive oil and chicken. Cook until the chicken is fully cooked, turning every now and then to ensure even browning. Add the sauce and spring onions and toss to coat. Add broccoli and carrots and toss again. Serve with the rice.

Recipe from Love At First Bite

Summer Veggie Chicken Stir Fry with Caramelised Cashews and Honey Ginger Pineapple

SERVES 4

INGREDIENTS:

FOR THE STIR FRY SAUCE:
4 tbsp soy sauce
4 tbsp hoisin sauce
4 tbsp pineapple juice
2 tbsp rice wine vinegar
1 tbsp smooth peanut butter, melted
1 tsp sesame oil
2 tbsp honey (to taste)
2 tbsp sesame seeds, toasted
2 tbsp ginger, grated
1-2 cloves garlic, minced
1/2 cup raw cashews
FOR THE STIR FRY:
2 tbsp sesame oil
450 chicken, cut into 1 inch cubes
4 baby bok choi, halved
2 red peppers, sliced
2 carrots, shredded
2 courgettes, chopped
1 cup pineapple, diced

2 spring onions, finely sliced


METHOD:

1. Combine the ingredients for the sauce in a bowl and whisk together until combined.
2. Heat a large pan or wok over a high heat, add 1 tablespoon of sesame oil and then add the cashews and 3 tablespoons of the sauce. Cook for 1-2 minutes, or until the cashews are lightly toasted and caramelised. Transfer the cashews to a plate and set aside.
3. Return the pan to the heat and add another tablespoon of sesame oil. Add the chicken and stir fry for 5-8 minutes, or until cooked through. Add a little of the stir fry sauce, toss and cook until the sauce thickens and coats the chicken. Transfer the chicken to a plate and set aside.
4. Sear the bok choi in the pan on one side for 2-3 minutes and transfer to the plate with the chicken.
5. Add the peppers and broccoli to the pan, stir fry for 5 minutes and then add the carrots, courgette and pineapple. Add a little of the sauce, toss and cook until the sauce thickens and coats the vegetables and the pineapple is beginning to caramelise (about 3 minutes).
6. Serve the chicken and vegetables with rice, drizzle with more sauce and sprinkle over the cashews and spring onions.

Recipe from Half Baked Harvest

Tex Mex Chicken Quinoa Wraps

SERVES 4

INGREDIENTS:

4 tortillas
450g chicken breast
2 tbsp olive oil
1 tbsp taco seasoning (cumin, paprika, chilli powder, salt and pepper)
1 cup cooked quinoa
1 red pepper, thinly sliced
2 cups spinach
1 avocado, sliced
100g cheddar cheese, grated
4 tbsp fresh coriander, chopped
FOR THE SAUCE:
1/2 cup ketchup
1 tbsp taco seasoning
2 tsp brown sugar
1 tsp smoked paprika
1 tsp chipotle in adobo
3 tbsp fresh coriander, chopped
1/2 lime, juiced

METHOD:

1. Combine the chicken, olive oil and taco seasoning and toss together. Grill the chicken for 6-7 minutes on each side, or until cooked through. Set aside to rest for 5 minutes, then slice into strips and set aside.
2. To make the sauce, mix together all the ingredients in a small bowl.
3. To assemble the wraps, warm the tortillas, then add some spinach towards one end of each wrap, followed by the quinoa and a drizzle of the sauce. Layer over the chicken, red pepper and avocado. Sprinkle the cheese and coriander on top.
4. Roll up the wraps tightly and grill for two minutes on each side. Serve with the remaining sauce.

Recipe from Half Baked Harvest

Crispy Orange Hoisin Chicken

SERVES 4

INGREDIENTS:

600g chicken breast, cut into thick strips (about 4 or 5 per breast)
1 egg
1 cup flour
1/2 tsp black pepper
1/4 tsp cayenne
1 tbsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt

FOR THE SAUCE:
3tbsp peanut oil
3 cloves garlic, minced
2 cups orange juice
1/2 cup hoisin sauce
2 tbsp rice wine
3 tbsp rice wine vinegar
6 tbsp brown sugar
2 tsp chilli pasta (optional)
4 tsp soy sauce
2 tsp sesame oil
2 tsp cornflour
4 tbsp cold water
1 red pepper, diced
1 cup button mushrooms, sliced
1 cup peas

METHOD:

1. Preheat the oven to 220C/425F/mark 7.
2. Combine the flour, pepper, cayenne, ground ginger, nutmeg and salt. In a separate bowl, whisk the egg with 2 tablespoons of water.
3. Dip the chicken strips into the flour mixture, then the egg wash and then again in the flour mixture.
4. Place the chicken on a lightly oiled baking sheet and drizzle the tops with the peanut oil (optional).
5. Bake for about 20 minutes, flipping the pieces over half way through the cooking time.
6. For the sauce, heat a little oil in a wok over a medium high heat, add the garlic and stir fry for a minute. Add the orange juice and simmer until the volume has reduced by half.
7. Add the hoisin sauce, rice wine, rice wine vinegar, sugar, chilli, soy sauce and sesame oil. Bring to a boil and thicken with the cornflour mixed with the water.
8. Add the baked chicken, pepper, mushrooms and peas to the sauce.
9. Serve with rice or noodles.