| Chicken Noodle Stir-Fry |
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Ingredients • 250g Al Ajban skinless chicken breasts, cut into thin strips • 200g egg noodles • 50g unsalted cashews • 3 cloves of garlic, sliced • 1/2 cup of fresh coriander • 1/2 teaspoon fresh ginger, minced • 2 medium spring onions, thinly sliced • 1 fresh red chilli, deseeded and finely sliced • 1 lime, cut into wedges • 2 carrots, shredded • 1 head of broccoli, cut into small florets • 8 pieces baby corn, sliced • Pinch of black pepper • 1 tablespoon vegetable oil • 1 teaspoon sesame oil • 1 tablespoon low-salt soy sauce • 1 tablespoon fish sauce |
Directions • Cook the noodles as per packet instructions, then drain and refresh under cold water. Drain again, toss in a little oil and put to one side. • Lightly toast the cashew nuts in a nonstick frying pan until golden. • Heat the vegetable oil in a large wok (or pan) on medium to high heat. Season the chicken with black pepper, then add to the pan and stir-fry for 3 minutes, or until golden. • Add the garlic and ginger and cook for another minute. • Add the spring onions, carrots, broccoli and baby corn and stir-fry for 3-5 minutes. • Add the cooked noodles. Keep stirfrying until the noodles are warm and the chicken is cooked through. Add the sesame oil, soy sauce and fish sauce. Cook for a few more minutes then remove from heat. • Sprinkle with cashews, sliced chilli and coriander leaves. Serve with lime wedges. |
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40 minutes |
| CHICKEN CASSEROLE |
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Ingredients • 4 Al Ajban boneless chicken thighs with skin • 2 tablespoons extra virgin olive oil • 1 large white onion, chopped • 2 sweet potatoes (260g), peeled and cut into cubes • 3 medium carrots, peeled and cut into cubes • 1 packet button mushrooms, cut into quarters • 2 cups (500ml) fresh chicken stock • 3 sprigs of thyme |
Directions • Heat the oil in a pan over medium heat and add the chicken, skin-side down, until it becomes crispy and has a golden colour, about 5 minutes. • Remove the chicken, pour away any excess fat and then, in the same pan, cook the onions for about 5 minutes until they have some colour. • Add the sweet potato, carrots and mushrooms and then return the chicken pieces to the pan, placing them on top, skin-side up. • Pour the stock until it just reaches the chicken skin, add the thyme and cover with a lid. • Leave to simmer very gently for about 20 minutes until the chicken is cooked through. Cooking time will depend on the size of the chicken pieces. |
| 35 Minutes | |
CHICKEN CASSEROLE
| Healthier Butter Chicken |
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Ingredients • 250g Al Ajban skinless chicken breasts, cut into thin strips • 200g egg noodles • 50g unsalted cashews • 3 cloves of garlic, sliced • 1/2 cup of fresh coriander • 1/2 teaspoon fresh ginger, minced • 2 medium spring onions, thinly sliced • 1 fresh red chilli, deseeded and finely sliced • 1 lime, cut into wedges • 2 carrots, shredded • 1 head of broccoli, cut into small florets • 8 pieces baby corn, sliced • Pinch of black pepper • 1 tablespoon vegetable oil • 1 teaspoon sesame oil • 1 tablespoon low-salt soy sauce • 1 tablespoon fish sauce |
Directions • Cook the noodles as per packet instructions, then drain and refresh under cold water. Drain again, toss in a little oil and put to one side. • Lightly toast the cashew nuts in a nonstick frying pan until golden. • Heat the vegetable oil in a large wok (or pan) on medium to high heat. Season the chicken with black pepper, then add to the pan and stir-fry for 3 minutes, or until golden. • Add the garlic and ginger and cook for another minute. • Add the spring onions, carrots, broccoli and baby corn and stir-fry for 3-5 minutes. • Add the cooked noodles. Keep stirfrying until the noodles are warm and the chicken is cooked through. Add the sesame oil, soy sauce and fish sauce. Cook for a few more minutes then remove from heat. • Sprinkle with cashews, sliced chilli and coriander leaves. Serve with lime wedges. |
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45 Minutes |
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