Sweet & Spicy Chinese Chicken

Hi everyone,

I have been having cravings for Chinese takeaway all week. The thought of delicious chinese food has been driving me insane. 

Normally I would make a call, and 10 mins later pick up my order from the chinese takeaway, but since being on Weight Watchers I have had to think before I act.

So tonight instead of having fatty food that would have blown my points for the day, I decided to make my own. It worked out to be 10pp per serve - very filling and tasty without the added fats.

Give this one a go if you too are tempted by the taste and ease of getting take out on weekends, you won't be disappointed.

Enjoy!

Carmz

Sweet & Spicy Chinese Chicken (serves 2)

Ingredients 

• 280g chicken thigh fillets (fat removed)
• 1 large shallot, sliced 
• 1 tsp minced garlic
• 1 tsp crushed chilli
• 1 tsp Vegeta Chicken stock powder
• 3 tsp honey
• 7 tsp soy sauce
• 220g cooked rice

Method

• Brown chicken in a fry pan or wok on medium high heat.
• Once almost cooked, add the shallots. cook for a further 2 mins
• Mix the rest of the ingredients into a bowl, add to the chicken and shallots.
• Reduce the temperature down to medium-low and let sauce simmer away for 5 mins. If you like, you can also add a little bit of water if the sauce is reducing too quick.
• Serve with fluffy steamed rice and a cooling salad on the side.

Pear, Rocket & Bacon Salad with Grilled Chicken

Hi everyone,

After a very busy day at work, it's nice to cook up something in 10 minutes.

It may sound like a strange salad combination, but trust me it works! Even my husband (who is very fussy) loved the taste of the pear and bacon combo.

This recipe is really simple to make and is only 9PP per serve.

Enjoy!

Carmz

PEAR, ROCKET & BACON SALAD

WITH GRILLED CHICKEN

 

 

 

 

Ingredients

• 30g rocket leaves – 0PP
• 1/2 pear sliced thinly – 0PP
• 1 small breakfast bacon rasher – 1PP
• 1 tsp grated Parmesan cheese – 0PP
• 1 tbs balsamic vinegar – 0PP
• 1 tsp olive oil – 1PP
• 2 small chicken thigh fillets - 7PP
• 1/4 tsp dried crushed chili flakes
• 1 tsp chicken stock powder
   

Method

1. Grill or air fry bacon until crispy. Remove from pan and let cool slightly.
2. Sprinkle chicken thighs with chili flakes and stock power.
3. Put chicken on a non stick grill or fry pan and cook for 5 mins each side until cooked through.
4. While the chicken cooks, prepare the salad by combining the rocket, pear and cooled bacon. 
5. Make the dressing by mixing the olive oil and balsamic vinegar together.
6. Pour the dressing over the top of your salad and then sprinkle the over the Parmesan cheese.
7. Once your chicken is cooked, add to the side of your salad.

This recipe serves 1 person.