Recipes Chicken and Others

Ingredients: 1 cup peanuts 1 onion, chopped 2 cloves garlic, crushed ¼ cup sweet chili sauce 1 tsp ground cumin 2 tbs fresh coriander, chopped ½ cup coconut milk 1 tbs lime juice 1 tbs brown sugar 12 lamb cutlets How to cook: 1.     Blend or process peanuts, onion, garlic, sauce, cumin, coriander, coconut milk, juice & sugar until finely chopped and well combined. 2.     Place cutlets into a large bowl, add peanut mixture; turn cutlets to coat mixture. Cover, refrigerate for several hours or overnight. 3.     Arrange drained cutlets in a single layer on a lightly oiled oven tray. 4.     Cook in a mod oven 180ºC for about 20 mins, or until cooked as desired. 5.      Serve with snow pea sprouts, sliced spring onions and tomato wedges.

Ingredients: 2 tbs oil 750g lean lamb, cubed 1 pkt Tomato & Vegetable soup 1 cup water 1 tbs dried mint ¼ cup natural yoghurt How to cook: 1.     Heat oil and brown lamb. 2.     Add soup mix, water & mint. 3.     Simmer until lamb is tender, above 30-40mins. 4.      Mix yoghurt with ¼ cup of the gravy, spoon over the top of the lamb and serve.

Ingredients: 750g lamb strips 1½ cups rice 3 tbs oil 4 medium onions, quartered 2 tsp garlic 3 shallots, chopped 2 tsp freshly chopped chili 2 tsp corn flour 2 tbs soy sauce 1 tbs oyster sauce ½ cup chicken stock How to cook: 1.     Cook rice. 2.     Heat oil, stir fry lamb in 2 batches, 2-3 mins. 3.     Remove. 4.     Stir fry onions, garlic, shallots & chilies, 2 mins. 5.     Blend corn flour with soy sauce, oyster sauce & stock. Return lamb strips to pan. 6.     Stir in corn flour mixture, cook 2-3 mins or until slightly thickened. 7.      Serve with rice when done.

Ingredients: 8 chicken thighs Flour 30g butter 2 tbs oil 20g butter 1 onion, diced 170g mango pulp 40g French Onion soup 1 cup water 300ml thickened cream How to cook: 1.     Dust thighs with flour. 2.     Heat butter & oil in fry pan & add chicken. 3.     Brown, remove & drain. Cook onion using extra butter. 4.     Add mango, soup mix, water & cream & stir until combined. 5.      Bring to boil. Return chicken to pan & reduce heat. 6.      Simmer for 20 minutes.

Ingredients: 2 cubes low-sodium chicken bouillon 1 pound boneless, skinless chicken breast, cut into strips ¼ cup strawberry vinegar 1 (20-ounce) can pineapple tidbits, drained; juice reserved 1 medium green or red pepper ½ cup sliced onions ½ cup sliced carrots 1 cup broccoli florets ¾ cup cashews Hot cooked rice   How to cook: 1.      In a large nonstick skillet, brown chicken strips; add onion and cook 1 minute longer.         Remove pan from heat. 2.      Dissolve the chicken bouillon in the reserved pineapple juice; add the vinegar and stir well. 3.       Add to the browned chicken. Return pan to medium heat. 4.      Stir in broccoli, carrots, pepper and cashews. 5.      Cook until vegetables are crisp-tender. 6.      Add the pineapple tidbits and serve over hot rice.