Sally’s Super Easy Teriyaki Chicken Stirfry

Calories per serve: 284

Serve: 2

Recipe Challenge: Week 9 (total recipes 13)

Super Easy Chicken Teriyaki Stirfry
Ingredients:
300g chicken thighs
260g Coles coleslaw supreme
70g Broccoli
70 g Carrot
1 packet Celebrate Health Teriyaki Sauce
Served on
Slendier Rice

Method:

1. Dice and cook chicken until browned in wok.
2. Add carrot and broccoli fry for 1-2 mins
3. Add coleslaw fry for 2-3 mins. To create more steam while frying I usually add a little water as I am cooking.
4. Add Teriyaki sauce and toss through until heated
5. Serve immediately on slender rice.

Notes:

This is also lovely served on top of cauliflower rice or with zucchini noodles.

I was having a hard day and needed a quick easy meal, but was hungry so also wanted something with lots of taste and crunch for my fast day dinner. I looked through my cupboard and found a few things I already had that didn’t take much work at all.

Such a lovely quick meal, using ready made salad and sauces. I only added carrot and broccoli because it was in the fridge, you could add any other veggies you like, as the calories are low enough, but this was so filling that I could not even finish it.

Sally’s 5:2 Oyakodon
(Japanese Chicken & Egg Cauliflower Rice Bowl)

Calories per serve: 384

Serve: 2

Recipe Challenge: Week 7 (total recipes 11)

Sally’s 5:2 Oyakodon
Ingredients:
2 Skinless Boneless Chicken Thighs (approx 250g)
150ml Bonito Fish Soup (Dashi)
1 Tbsp Light Soy
1 Tbsp Mirin
1 Red Onion
2 Eggs on
Served on Steamed Cauliflower Rice

Method:

1. Slice chicken in strips.
2. Slice onion in strips.
3. Place sauce into wok to boil.
4. Place chicken into sauce and simmer until braised.
5. When chicken is cooked add onion and cook to soften.
6. Gently whisk 2 egg (using chopsticks if you want to keep with the Japanese theme) and then pour slowly and gently over chicken and onion.
7. Turn down heat, cover and cook for about 1 minute, occasionally giving the wok a little shake so the egg does not stick to the edges.
8. After 1 minute turn off the heat.
9. Serve over the top of cauliflower rice  with a little spring onion if desired to make it look pretty.

Notes:

This is a Japanese comfort food. A great hearty meal. Oyako means “parent-and-child” in Japanese, a traditional Japanese rice bowl topped with simmered chicken (parent) and egg (child). I have substituted the normal rice with cauliflower rice to avoid carbs on my fast day.

Sally’s Baked Honey, Soy & Lime Chicken

Calories per serve: 210
Meal per serve: 305

Serve: 4

Recipe Challenge: Week 6 (total recipes 10)

Sally’s Baked Honey, Soy & Lime Chicken
Ingredients:
4 Skinless Boneless Chicken Thighs (approx 500g)
3 Tbsp Light Soy
2 Tsp Lime Juice
1 Tbsp Honey
1 Tsp Crushed Garlic
1/2 Tsp Crushed Ginger
Served with
Coles Kale Salad

Method:

1. Mix soy, lime, honey, garlic and ginger to create marinate.
2. Place chicken into oven proof dish and pour marinate over chicken.
3. Cover with plastic wrap and refrigerate for 1-3 hours, turning occasionally.
4. Preheat oven at 200deg
5. Cover and bake for 20 mins
6. Uncover turn chicken and cook for a further 15-20min allowing chicken to turn golden brown
7. Serve immediately.
8. I served with Coles Kale Salad – 95 cal

Notes:

This is lovely also served on top of cauliflower rice with a side of veggies.

If you want more juice then do not uncover chicken while cooking, and cook in a smaller size dish to help stop the liquid from cooking away or burning to the bottom of the dish.

A simple meal using only a few ingredients, most of which you will find a staple in most kitchen cupboards.

Sally’s Spiced Chicken Rub with Avocado Salsa

Calories per serve: 150 (chicken)

Serve: 2

Calories per meal: 240 (chicken & salsa)

Recipe Challenge: Week 5 / Recipe 2 (total recipes 8)

Sally’s Spiced Chicken Rub
Ingredients
2 Chicken Thighs (boneless & skinless)
1/2 tsp garlic powder
1/2 tsp chicken seasoning
1/2 tsp mustard powder
1/2 tsp ground cumin seeds
1/4 tsp cinnamon sugar
1 tsp olive oil
served with
Avocado Salsa

Method:

1. Combine all spices in a small bowl
2. Rub over chicken and allow to sit for about 30 mins.
3. In a medium frypan heat oil over medium to high heat
4. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
5. Serve with Avocado Salsa

Notes:

I had some avocado that had to be used up today and was trying to think of a good use for them with the chicken that I had also in the fridge, but didn’t want to put in to much effort so this was perfect, nice and easy.

Very quick and easy meal. You only need to let the spices sit for 5 mins if you are in a hurry to get cooking, it will still taste pretty good.

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