Thai Chicken Pies
350 G lean minced chicken
80 ml coconut milk
2 tablespoons sweet chili sauce
Teaspoon finely chopped lemongrass
1 1/2 tablespoon lime juice
2 tablespoons finely chopped fresh coriander
1 clove garlic, crushed
4 sheets frozen dairy free puff pastry, thawed
Soy milk for brushing pastry
Preheat the oven to 220 for 15 minutes.
Heat a non-stick frying pan over medium high and cook the chicken, stirring, for 5 minutes or until it is lightly browned. Cool for 5 minutes
Place the chicken, coconut milk, chili sauce, lemon grass, lime juice, coriander and garlic in a medium bowl and combine. Refrigerate until cool.
Cut 12 pastry round using 8.5 cm pastry cutter and 12 pastry rounds using a 6.5cm cutter. Line a 12 cup muffin pan with the larger rounds.
Fill each pastry cup with the chicken mixture, then top with the small pastry round, pressing down to seal. Prick the pies lids with a paring knife then brush each pie with milk.
Bake for 25 minutes or until golden brown, remove immediately and place on a cooling rack for a few minutes.
Serve with salad.
American style chicken
1/4 cup tomato sauce
2 tablespoons barbecue sauce
1 tablespoons malt vinegar
2 teaspoons brown sugar
1 teaspoon Dijon mustard
4 chicken drumsticks
40 g dairy free butter, soft
1 garlic clove, crushed
1 crusty bread stick
Preheat oven to 200 c. Combine sauce, vinegar, sugar and mustard in a small oven proof baking dish. Add chicken drumsticks and turn to coat.
Transfer dish to oven and bake for 30 minutes or golden.
Meanwhile, combine the butter and garlic in a small bowl. Cut bread stick into slice. Spread butter into cuts. Wrap the bread stick in foil, bake for 10 minutes, and serve with chicken and salad.
Chicken stir fry
6-7 cups chopped vegetables
1 diced chicken breast
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon pepper
2 tablespoons soy sauce
Brown rice for serving
Sauté Chicken in a small amount of chicken broth. Season with salt and pepper.
Remove chicken from skillet.
In same skillet, stir-fry veggies in a small amount of chicken broth with garlic, salt, pepper, and soy sauce until they are done to your desire. You may need to drain some of the liquid off.
Add chicken back to skillet to warm.
Serve mixture over brown rice.
Asian Chicken Noodle Soup
1 tablespoon oil
1 tablespoon Garlic, minced
8 cups of Chicken Stock/Broth
1/4 cup Tamari Sauce
2 tablespoon lime Juice
1 tablespoon ground Ginger
1 tablespoon brown Sugar
1/8 – 1/4 tablespoon Red Pepper Flakes
1 1/2 – 2 kg chicken cut into bite sized piece
1 cup Frozen Peas
1/4 cup Cilantro, chopped
Angel Hair Pasta, cooked
Heat oil in a large pan over medium-high heat. Add garlic and cook a couple minutes.
Add broth, tamari sauce, lime juice, ginger, red pepper and chicken and boil 5 minutes.
Remove from heat and add peas and cilantro. Let stand 2-3 minutes.
Serve soup over noodles.
Coconut, Curry, Chicken and Rice
1 tablespoon oil
1 medium onion, diced
1-2 lbs. uncooked Chicken, cut into bite size pieces OR 2-3 cups chopped leftover chicken
3 cups Chicken Stock
1 can coconut milk
2 teaspoon curry powder
1 teaspoon sea salt
1/2 teaspoon red pepper flakes
3 cup rice, cooked
Heat oil in a large pan over medium-high heat. Add onion and chicken and cook until chicken is done.
Add chicken stock, coconut milk, curry powder, salt, red pepper flakes and rice. Bring to a boil. Simmer 15 minutes.
Apricot Chicken Casserole
1 large roasted chicken, meat removed and shredded
1 packet dairy and soy free French onion soup mix
4 dessert spoons plain flour
2 x 400ml can apricot nectar
1 stalk celery, sliced
3 cups mixed vegetables
Cooked rice to serve
Preheat the oven to 200 c
Place the shredded chicken in a large oven proof casserole dish and sprinkle with the French onion soup mix and flour. Pour over the apricot nectar and mix well.
Bake in the oven for 30 minutes.
Meanwhile, place the slower cooking vegetables in a double steamer saucepan and steam foe about 10 minutes or until tender, adding the quicker cooking vegetables towards the end of the cooking time, take 1 cup of the steaming water and set aside.
Add the vegetables to the chicken mixture and stir well. Add a little of the reserved liquid from the steamer if the casserole is too thick. Discard any unused water.
Serve with rice.
2 skinless chicken breast fillets
4 tablespoons white rice flour
4 tablespoons all-purpose gluten- free crumb mix
Canola oil for cooking.
Wash the chicken, pat dry with absorbent kitchen paper, and cut into 2cm cubes.
Place the flour and crumbs in a clean plastic bag and shake to mix. Add the chicken cubes to the bag and shake until they are well coated. Remove and shake off excess crumb mix.
Heat the oil in a frying pan over medium – high heat. Fry for about 5 minutes or the nuggets are golden brown. Drain on absorbent kitchen paper.
Serve with a dipping sauce.