Category: Poultry


Chinese Chicken with Cashews & Egg Fried Rice.

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Chinese Chicken with Cashews & Egg Fried Rice.

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Chicken with Cashews

1 kg Chicken breasts, cut into big cubes
2 tbs cornflour
2 yellow capsicums, cut into big pieces or big cubes
2 green capsicums, cut into big pieces or big cubes
2 red capsicums, cut into big pieces or big cubes
2 red onions, cut into wedges
1/2 tsp minced garlic
1/2 tsp minced ginger
4 tbs sesame oil
1 tbs vegetable oil
3 tbs dark soy sauce
2 tbs honey (more if you like it sweeter)
1/2 cups toasted cashew nuts
1/4 cups toasted sesame seeds
1 cup water
2 tsp cornflour (extra) mixed with 1/4 cup water

Mix the 2 tbs corn flour with the chicken, toss until coated well. Fry the garlic and ginger with the sesame and vegetable oils. Stir-fry for a minute then add the chicken. When the chicken is cooked through, add all the capsicums. Stir fry for a minute then add the soy sauce, honey and water. When the mixture comes to a boil, add in the corn flour, stirring constantly, until the sauce starts to thicken. Remove from heat. Throw in the sesame seeds and cashew nuts. Serve with egg fried rice.

For the Egg Fried Rice

2 eggs
1/2 cup spring onions, chopped finely
1/2 cup carrots, chopped finely
1/2 cup green string beans, chopped finely
1/2 tsp minced garlic
1/2 tsp minced ginger
1 1/2 cups basmati rice
2 tbs sesame oil
2 tbs vegetable oil
2 tbs dark soy sauce
Salt to taste

Cook the rice according to the package instructions. Use the 2 eggs to make a plain omlette. Transfer the omlette to a chopping board, and cut it into thin rough slices. Using the sesame and vegetable oils, fry the ginger and garlic for a minute, then add the spring onions, carrots and beans, stir-fry for another minute. Add the rice, soy sauce , omlette slices and salt, keep frying till everything is well combined and coated. Serve

.

pesto chicken sandwiches

Pesto Chicken Sandwiches 10 panini/ciabatta/small baguettes or whichever type of bread you prefer
2 cups cooked chicken breasts, diced
2 tbs pesto ( homemade pesto recipe available athttp://www.facebook.com/pages/Danias-Delicacies )
1/2 cup sun dried tomatoes
1/2 cup walnuts, chopped
1/2 cup cherry tomatoes, halved
1 cup rocca or rocket leaves
2 tbs mayonnaise
1 tbs lemon juice
Salt and black pepper to taste
Mix the chicken, pesto, lemon juice, mayonnaise, salt and black pepper until well combined. Make the sandwich starting with the chicken mixture, top with walnuts, sundried tomatoes, cherry tomatoes and rocca. Serve! Makes 10 sandwiches.

Chicken & Beans Enchiladas

Chicken and Beans Enchiladas

  • 8 Flour Tortilla rounds
  • 2 x 400 g cans of diced tomatoes
  • 2 tbsp finely diced green capsicums/bell pepper
  • 1 tbsp finely diced green chilies (optional)
  • 1 tbsp minced garlic
  • 3 tbsp olive oil
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1 tbsp finely chopped jalapenos (optional)
  • 1 cup shredded poached chicken breasts
  • ½ tbsp chili powder (optional)
  • 1 cup rinsed and drained canned red kidney beans
  • 1 cup rinsed and drained canned black beans
  • 1 cup chicken stock
  • 1 tbsp cumin
  • 1 tbsp oregano
  • Salt , to taste
  • Chopped spring onions for garnish

 

In a saucepan, fry the garlic with 3 tbsp olive oil. Stir-fry 1 minute, then add the green capsicum, the green chili & the jalapenos. Stir-fry a further minute. Add the kidney beans, black beans and the shredded chicken. Mix well. Pour in the diced tomatoes and stir. Add the chili powder (if using), cumin and oregano then pour in the chicken stock. Bring to a boil then simmer for 15 minutes. Spread 1 tbsp of the mixture at the bottom of a baking dish. Fill each tortilla round with 2 ½ tbsp of the chicken mixture, sprinkle with a little of both cheeses, and roll loosely. When all the tortillas are filled and rolled, place in a baking dish. Place the remaining chicken mixture in the center of the dish, horizontally, over the tortillas. Then, top with the remaining cheese and grill for about 5 minutes or until the cheese melts. Garnish with chopped spring onions. Serve with sour cream and guacamole.

 

Serves 8