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.

Cornflake-Crusted Chicken

SERVES 4

INGREDIENTS:
Cooking spray
600g chicken breasts, cut into 1-inch pieces
4 tbsp plain flour
3 egg whites
5 cups (140g corn flakes, finely crushed)

METHOD:

1. Preheat the oven to 475F/mark 9 and line a baking tray with foil and top with a wire rack, then spray the rack with cooking spray.
2. Pat the chicken dry with paper towels and dredge in flour.
3. Whisk the egg whites until foamy and dip the floured chicken in the egg whites, then in the crushed corn flakes and transfer the chicken to the prepared wire rack.
4. Spray the chicken with some cooking spray and bake on a rack at a medium-high position in the preheated oven for 12-15 minutes, or until cooked through.

Recipe from Pinch of Yum

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

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

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.