Tag-Archive for » Chicken Breasts «
This is a super simple meal that has wonderful flavour and can either be made for a main meal or as a light meal depending on the amount of rice cooked. As we are trying not to eat too many carbs at the moment and this was for a main meal I served ours with less rice and some sauced bok choy which paired really well.
As you can only 
buy lemon grass in such large quantities here I have found a brand that is already made into a paste. I used to always use fresh but ended up throwing half of it away before I could use it, so I asked at my local Asian grocery store once what she had and she told me about the paste. It tastes just as good but to me it is more concentrated than fresh so I used 1 Teaspoon in this recipe, I would use 1 Tablespoon if using fresh.
Ingredients
2 Teaspoons fresh ginger, grated
3 Cloves garlic, crushed
1 Tablespoon fresh lemon grass, chopped finely or 1 Teaspoon concentrated lemon grass paste
100ml Sweet chili sauce
50ml Lime juice
3 Tablespoons coriander, chopped coarsely
4 Chicken breasts
Long-grain white rice 150g for a lighter meal 300g for more a main meal
2-3 Tablespoons extra chopped coriander
1 Cup water
1 Teaspoon chicken stock granules
2 Teaspoons cornflour
Method
1. Combine ginger, garlic, lemon grass, sauce, juice and the 3 tablespoons coriander in a bowl, add chicken toss to coat, cover and refrigerate 3 hours or overnight.
2. Drain chicken and reserve marinade.
3. Cook chicken in a heated oiled fry pan until browned on both sides and cooked through, slice thickly and serve over rice.
4. Boil, steam or microwave rice until tender, drain, stir in extra coriander.
5. Meanwhile, blend 2 tablespoons of the water with the cornflour, place remaining water, stock and reserved marinade in a saucepan, bring to the boil, reduce heat, simmer, stir in cornflour, stir until mixture thickens.
To Serve: Place thickly sliced chicken on rice, drizzle with the sauce and garnish with coriander leaves if desired.
All photos taken by me unless otherwise stated.
As you will have seen from my previous post I am trying to throw in a few quick easy and budget friendly recipes into the mix. I cook a lot of Asian meals so I always have certain spices and sauces on hand if you are not big on that then these would not be cheaper for you to prepare as you would have to buy all the sauces.
I served this as is, it is enough for 3 generous portions or 4 smaller ones, if you want to make it a definite hearty meal for 4 just add about 300-400g noodles, my 
hubby and I are watching our carb intake at the moment so I do not serve a lot of meals with rice or noodles. It also makes it harder for me to cook super cheap as the most economical cooking is good old fashioned pasta’s, not only are these quick and easy to prepare, but cost so much less and are very satisfying. I have to think of alternative ideas that still give you a satisfying, filling meal without loads of carbs and not very expensive.
Hence I cook a lot stir fry’s as these are quick and easy to make and I have most of the ingredients on hand. This is a yummy stir fry of chicken with plum and chili sauces, if you want to make this even quicker you could just buy a big bag of mixed asain stir fry veg to add, I had vegetables I needed to use up, I think that is the beauty of a stir fry they are so versatile and you can add any veg you like.
Ingredients
Olive oil
700g Chicken breasts, sliced thinly
1 Onion, sliced thinly
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Red chilis, chopped finely or sliced thinly (add as many or few seeds as you want.)
1 Tablespoon soy sauce
200g Green cabbage, shredded (I used and Asian cabbage.)
2 Small carrots, cut into matchsticks
5 Broccoli florets, chopped
50g Snow peas, trimmed
120g Bean sprouts
8 Dried whole shiitake mushrooms, soaked, sliced thinly
3 Tablespoons sweet chili sauce
3 Tablespoons plum sauce
2 Green onions, sliced thinly
Method
1. Heat some oil in a wok stir fry chicken in batches until browned all over, adding oil as needed, set to one side, wipe wok clean.
2. Add about 1 tablespoon more of oil add onion, garlic, ginger and chili to wok stir fry until onion softens, add soy sauce, stir fry 1 minute.
3. Add broccoli and return chicken to pan, stir fry 2 minutes, add both sauces, cabbage, carrots and mushrooms, stir fry a few minutes more.
4. Finally add snow peas and sprouts, stir fry until vegetables are tender and chicken is cooked through.
To Serve: Place in bowls or on plates and garnish with green onions.
