Shredded Crispy Chicken with Spicy Sweet Chilli Sauce

Serves 1

Ingredients

1 chicken breast

25g instant potato mix

1 medium egg, beaten. 

1 small onion

1/2 of a green, red & yellow pepper

3 1/2 tablespoons white rice vinegar

3 1/2 tablespoons water

2 teaspoons tomato puree

2 teaspoons chilli paste

1 teaspoon minced garlic

2 teaspoons fresh ginger minced

1 tablespoon sweetener

Low calorie cooking spray

Method

1. Preheat the oven to gas mark 6/200C/400F. Spray a baking tray with low calorie cooking spray.
2. Finely slice the half peppers & onion, add these to one half of the baking tray.
3. Bufferfly the chicken, finely slice into thin stripes.
4. Add the well beaten egg to one bowl and the potato mix to another. Dip a chicken strip into the egg mixture and then into the potato mix before placing onto the baking tray. Repeat the process until all the chicken is coated. 
5. Spray the chicken, peppers and onions with low calorie cooking spray before placing in the oven.
6. Allow to cook for 30 minutes, turning the chicken and vegetables occasionally.
7. Approximately 10 minutes before your chicken is ready combine your sauce ingredients in a saucepan. Place on a medium heat to simmer & reduce, stirring occasionally. 
8. When the chicken and vegetables are done, toss together and either serve coated in the sauce or with the sauce drizzled on top.

I must admit since I've first made this dish I've been pretty addicted to it...it just tastes AMAZING! It does take some time to make but it is well worth it! I used garlic frylight for extra flavour. 

Happy cooking!
                            Sally
                              xxx

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Honey Spice Drumsticks

Ingredients

12 skinless chicken drumsticks

2 teaspoons ground ginger

2 teaspoons dry mustard

2 teaspoons salt

1/4 teaspoon ground pepper

2 tablespoons soy sauce

1/4 cup agave nectar/honey (I used agave nectar)

1/2 cup lemon juice

3 cloves garlic 

Low calorie cooking spray

Method

1. Mix  all the marinade ingredients, minus the low calorie cooking spray, in a bowl.
2. Place the chicken in a glass baking dish, cover with the marinade and leave for at least 6 hours, ideally overnight.
3. Spray the chicken with low calorie cooking spray and place in a preheated oven at 200C/Gas 6.
4. Cook for 50 minutes, turning occasionally, until no longer pink at the bone, the juices run clear and the chicken is golden.

These drumsticks are just scrumptious! They are zesty, sweet, garlicky and tangy....all things delicious! I served the drumsticks with a massive side salad and mexican spicy rice. This marinade would also be delicious with pork. 

Happy cooking!

                           Sally

                            xxx

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Barbeque Shredded Chicken

Serves 3

Ingredients

3 chicken breasts

500g passata

5 tbsp worchester sauce

3 tbsp balsamic vinegar

3 tbsp splenda

1 tsp mustard powder
Ground sea salt

2 cloves garlic crushed

Method

1. Place the three chicken breasts in a slow cooker. Add all the remaining ingredients and mix well. 
2. Ensure the chicken is well coated and leaving to simmer on medium overnight.
3. In the morning shred the chicken using two forks, season to taste and leave on low until you are ready to serve. If possible stir occasionally.

I served the shredded chicken in a seeded thin with melted cheese, a massive side salad, corn on the cob and actifry chips- it was absolutely scrumptious! You could also serve it with vegetables such as green beans, peas or broccoli and rice and it would be equally as delicious. This dish would also be beautiful with beef or pork. 

Happy cooking!
                           Sally
                            xxx

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Sweet and Sour Chicken

Serves 4

Ingredients

4 chicken breasts

3 peppers

2 large carrots 

1 large onion

435g tin of pineapple chunks (in natural juice)

1 clove of garlic

1 tbsp red wine vinegar

1 level tbsp cornflour

2 tbsp soy sauce

1 tbsp tomato puree

Low calorie cooking spray

Method

1. To make the sauce, drain the pineapple in a sieve over a bowl and reserve 2 tablespoons of the juice. Combine the juice, garlic, cornflour, tomato puree, red wine vinegar, soy sauce and 100ml of water.
2. Cut the chicken into bite size pieces. Chop the onion and peppers. Peel and chop the carrots. 
3. Spray a frying pan with low calorie cooking spray and place on a high heat. Add the chicken and stir fry for 2/3 minutes until the chicken is slightly browned. Transfer the chicken to a bowl.
4. Add the peppers, onions and carrots to the pan and cook for 5 minutes. Return the chicken to the pan and cook until cooked through.
5. Add the sauce to the chicken and vegetables. Add the pineapple and cook on a low heat for 2 minutes or until the sauce has reached a nice thick glossy consistency. 

This sweet and sour tastes exactly like my local chinese restaurants version but with fewer calories. I served it along with brown rice however, it would also be loved with noodles or cauliflower rice. 

Happy cooking!

                           Sally

                            xxx

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Chicken fajitas with salsa

Serves 2

Ingredients

Fajitas

2 chicken breasts

3 peppers 

1 medium onion

150g mushrooms

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon chilli powder (mild or hot)

Pinch dried oregano

Ground black pepper and sea salt

Lime

Iceberg lettuce 

Low calories cooking spray

Salsa

2 medium vine ripe tomatoes

1 spring onion

1 1/2 inch piece of cucumber 

Ground black pepper and sea salt

Lime 

Method

• Make your salsa first. Peel the skin off the cucumber and finely dice. Dice the tomatoes and spring onion. Season with freshly ground black pepper and sea salt. Squeeze over some lime juice to taste. Cover and chill for 30 minutes. 
• Finely slice your chicken, mushrooms, onion and peppers. 
• Spray a frying pan liberally with low calorie cooking spray. Add the onion and pepper and cook for 5 minutes,
• Add the chicken and mushrooms to the pan along with the smoked paprika, cumin, chilli powder and oregano. Season with freshly ground salt and pepper. Cook for 5 minutes or until the chicken is fully cooked through and golden.
• Squeeze the juice of the lime over the pan.
• Transfer mixture to a large bowl. Serve in leaves of iceberg lettuce with salsa.

Fajitas are a great dish to have with friends and family. They are quick to make and are fun to assemble together at the table. These fajitas could also be made with beef. I added mushrooms as I love them however, these could easily be left out. Wraps can be substituted instead of iceberg lettuce if you wish and you can also add extra toppings such as guacamole, cheese and sour cream.

Happy cooking!

                           Sally

                            xxx

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