Try these................
Pete’s Chicken Stir-Fry
Serves 2
Ingredients
1 chicken breast per person, cut into strips
1stir-fry veg pack
1x 150g pack Amoy “straight to wok” fine noodles 1.5syn
150g button mushrooms, sliced
Stir-fry sauce
1Tbsp. sweetener
1Tbsp light soy sauce
1 tsp blue dragon oyster oil 1syn
1 tsp toasted sesame oil 2syn
1 spring onion, finely chopped
1 garlic clove, finely chopped
1 cube of ginger, finely chopped
3 Tbsp. water
Method
Spray a wok with Fry Light and cook the chicken strips until cooked and browned, remove from the pan, add more Fry Light and cook the veg for 5 mins, return the chicken to the pan, add the noodles and the home made stir-fry sauce, cook for another 5 mins until the noodles are cooked.
Making the Stir-fry Sauce
In a small frying pan, add the ingredients and over a low heat, cook, stirring from time to time to blend, season with salt & pepper. Cook until it thickens then add to the stir-fry after the noodles,
Pete’s Yuk Sung
Serves 2
Ingredients
120g Brown Rice
1 vegetable stock pot
250g low Fat Pork
100g Mushrooms
1 red pepper
1 tbsp ginger
1 tbsp garlic
1 spring onion
3 tbsp. dark soy sauce
2 tbsp. oyster sauce (1 syn)
1 tbsp cider vinegar
Dash of sesame oil (1 syn)
Salt & pepper
1 Washed & chilled Iceberg Lettuce
Method
Weigh out 120g brown rice, tip in a sieve and wash in cold water until the water runs clear
Add rice to the water and bring to the boil then turn heat down and allow simmering for 40 mins.
Tip rice into a sieve and leave on the ring for a few minutes with a lid on to allow to steam. Then put to one side.
Use a heavy bottomed frying pan, cook the mince until it is browned and all liquid has evaporated.
Add 1 Tbsp. of the soy sauce, and then add the veg stock pot, mix well, add chopped mushrooms, peppers, ginger, garlic , veg stock pot & spring onions & cook for 5 mins then add the rice and mix thoroughly with the remaining soy sauce. Finally add oyster sauce.
Cook until the rice is hot, place mixture into freshly washed and chilled Iceberg Lettuce and enjoy!
Pete’s Harissa Coated Chicken
Serves 2
Ingredients
2 chicken breasts
Harissa paste
125g rice
Light soy sauce
Dark soy sauce
Method
In an oven-proof dish marinade the chicken breasts in light soy sauce and cover, place in the fridge, leave for at least 1 hr.
Remove the chicken from the fridge and tip the marinade away and cover the chicken with Harissa paste using a food brush, cover with tinfoil, put into an oven preheated to 180c for 20 mins then remove tinfoil and cook for a further 10mins.
Cook the rice as per the packet instructions, when cooked remove the rice and tip into a sieve, place the sieve onto the saucepan, cover and leave to “steam” until the chicken is ready.
Serve on a bed of rice and add dark soy sauce to taste.
