Fake away Shredded Crispy Chicken {recipe}

I love my Chinese but too much of it not very good for my waist line. So I went on a search for a version of my favourite that was healthier for me and my family and something that I can cook at home. I came across this one a unislim website a while back but can't remember where. Thankfully I wrote it down and I sharing it with all you lovely people. 

Note: The oven chips take a a bit longer than the chicken so stick these on before you start prepping the rest of the ingredients.

Ingredients (serves 2)

2 Chicken Breasts

1 Onion

3 Spring Onion

1 Chilli (red)

Tsp Chilli Flakes

1 red and green Pepper

Salt

1 wholemeal slice of bread

Garlic

Method

Cut the chicken breasts into strips. 

Whisk the bread, salt and some chilli flakes together in the blender to make breadcrumbs. Dip the Chick into the breadcrumbs and cook in the over for 20 mins on 180c.

Slice everything else up and cook in a wok until just cooked and add the chicken for a few more mins and stir up together.

Oven Chips

Cut up potatoes into thin chip pieces.

Dry with kitchen paper.

Lay on a baking tray lined with grease proof paper and spray with cooking oil and salt.

Cook in the oven until crispy, tossing once or twice through out the cooking time.

I hope you enjoy this as much as I did. I really hit the spot and was sooo filling. I even got a thumbs up from my too kids. 

Winner, winner, chicken dinner!!

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{Recipe} Chicken pineapple curry with pea rice

My mother has been following the Operation transformation program and she has been telling me that the recipes are yummy.

To be honest I didn't believe her.

How could something that healthy be yummy, right?

So we tried out one today to see if she was right.

Chicken pineapple curry with pea rice

 Ingredients:

400g chicken fillets cut in thin strips

2 medium onions, diced

1 yellow pepper and 1 green pepper, diced

1 x  432g can sliced pineapple in its own juice (chop in cubes and reserve the juice)

400ml light coconut milk

3 cloves garlic crushed

1tbsp mild curry powder

2tsp ground coriander

1tsp ground turmeric

200g easy cook rice

200g frozen peas

Method:

Heat a large non stick pan with some oil.

Add the chopped onion, garlic and chicken and fry together until the chicken is browned.

Add the chopped pineapple, chopped yellow and green peppers.

Add the spices and stir well.

Add the coconut milk and the pineapple juice.

Simmer for  10-15 minutes, stirring occasionally. 

Meanwhile cook the rice according to instructions on pack.

When nearly cooked add 200g frozen peas, mix well and drain.

Serve with the sauce.

Note: We did have to add a bit of cornflour to make the sauce thicker. We also grated some courgettes and added them in to bulk it up.

I have to admit that it tasted fab. I thought that the lack of salt (which I use way too much of) would be a problem but after a couple of bites I didn't even mind cos it was so tasty. Even the little guy had to get in on the action.

If you're looking for healthy, tasty recipes head on over to the recipe pages and check out some of the other ones. I'm looking forward to trying out a few more.

{Recipe} Chicken Schnitzel

I love chicken. You can do so much with it. Have it plain or dress it up.

Today, I dressed it up.

Serves 4

4 Chicken breasts

flour, for dusting

2 eggs, lightly beaten

280g of fresh breadcrumbs

salt and black pepper

olive oil for shallow frying

Cut each chicken breast in hale, cutting diagonally through the middle to make 2 thin fillets. Place between 2 sheets of cling film and press lightly to flatten slightly.

Place flour, eggs and breadcrumbs in separate bowls. Season breadcrumbs with salt and pepper.

Working one at a time, dip the fillets in flour then egg and breadcrumbs. Make sure they are well coated. Place on a plate on baking paper and put in the fridge for 10 minutes.

Heat two tablespoons of oil in a non stick pan and cook in batches. Cook for 2-3 mins on each side or until golden brown and cooked through.

Serve with mash and veg or beans.

This went down a treat in my house and I pretty sure it's going to become one of our monthly dinners.

Happy cooking!!