Chicken and Mango Stir-Fry

Chicken and Mango Stir-Fry

Ingredients:

375g mini chicken fillets

30ml sunflower oil

1 red onion, peeled and sliced

1 red and 1 yellow pepper, deseeded and sliced

100g mangetout

5ml chopped ginger

1 mango, peeled and cut into strips

Juice of 1 lime

50ml sweet chilli sauce

10ml light soy sauce

1 lime cut into wedges to garnish

Method:

Heat half the oil in a wok or large frying pan. Add the chicken and stir-fry for 5 minutes. Remove from the pan and set aside.

Add the remaining oil to the pan and stir-fry the onion and peppers for 2 minutes. Add the mangetout and ginger and cook for a further minute.

Return the chicken to the pan and add the mango, lime juice, chilli sauce and soy sauce. Stir-fry for 2 minutes.

Serve immediately with noodles, garnished with lime wedges.

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Chilli Chicken Stir-Fry

Chilli Chicken Stir-Fry

Ingredients:

2 large skinless chicken breasts, cubed

15ml sunflower oil

1 red chilli, finely sliced

4 spring onions, finely sliced plus extra for garnish

1 red pepper, deseeded and sliced

1 large carrot, peeled and sliced

75g baby sweetcorn, halved

100g button mushrooms, sliced

60ml sweet chilli sauce

75g beansprouts, rinsed

30-50ml water

300g straight-to-wok noodles

Soy sauce to serve

Method:

Heat the oil in a large wok or frying pan. Add the chicken, chilli and spring onions and stir-fry for 2 minutes. Add the pepper, carrot, sweetcorn and mushrooms and stir-fry over high heat for a further 5 minutes.

Add the chilli sauce, beansprouts and water. Simmer for 2 minutes. Toss the noodles into the mixture and heat through for 3-5 minutes, depending on how long the noodles need to cook.

Serve immediately with a dash of soy sauce and a garnish of spring onions.

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Prawn and Spinach Stir-Fry

Delicious, healthy and quick!

Ingredients:
500g large raw prawns, peeled and deveined
30g ghee for frying
(if you can't get ghee, use unsalted butter with a little olive oil so as not to burn the butter)
3 garlic cloves, peeled and finely chopped
1 large onion, peeled and finely chopped
5ml garam masala
5ml ground coriander
5ml turmeric
a pinch of chilli powder to taste
15ml tomato puree
500g pack fresh baby spinach, washed and drained

Method:
Heat the ghee or butter and olive oil in a large frying pan, add the garlic and onion and fry gently until soft.
Add the spices and tomato puree and stir-fry for 4-5 minutes.
Stir in the spinach and sweat them down until soft.
Add the prawns and stir-fry until they turn pink and are well coated with the softened spinach, spices and sauce.
Serve at once on rice or noodles.

If you want to make a smaller quantity,

adjust the prawns and spinach,

but leave the other ingredient quantities the same.

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