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    Recipes — boneless skinless chicken breasts

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    Tangy Chicken Breasts

    An easy meal in under half an hour that will impress the whole family

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2

    Ingredients

        •    2 skinless chicken breasts
        •    3 tbsp barbecue sauce
        •    2 rashers streaky bacon
        •    50g cheddar, grated

    Method

    1. Heat the grill to medium-high and line a baking sheet with foil. Lay the chicken breasts upside-down on the foil, brush with 1 tbsp of barbecue sauce, then grill for 5 mins. Turn the chicken breasts over, add the bacon rashers to the tray, then return to the grill for a further 5 mins.
    2. Drizzle the chicken with the remaining barbecue sauce, sprinkle with cheese, then place back under the grill for 2-3 mins until the chicken is cooked through, the cheese is bubbling and golden and the bacon is crispy. Top the chicken with the bacon to serve.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/3180/tangy-chicken-breasts

    Ancho-Grilled Chicken Breast with Charred Corn Relish

    Feel free to make the relish a day or two in advance, but be sure not to add the avocado until just before you're ready to serve. As the relish sits in your refrigerator, the flavors will meld together.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 30 minutes (plus marinating and resting time)
        •    Yield: Serves 2-4

    Ingredients

    For the Chicken:

        •    1 tsp whole black peppercorns
        •    1 tsp whole coriander seeds
        •    1 tsp whole cumin seeds
        •    1 tsp yellow mustard seeds
        •    ¼ cup light brown sugar
        •    1 tbsp ancho chile powder
        •    2 tsps lemon zest
        •    ½ tsp cinnamon
        •    Kosher salt, to taste
        •    4 medium (1½ pounds) skin-on chicken breasts

    For the Charred Corn Relish:

        •    2 ears corn, husked
        •    ¼ cup sugar
        •    ¼ cup apple cider vinegar
        •    ¼ cup lime juice
        •    ½ English cucumber, thinly sliced
        •    1 (9 ounces) avocado, pitted and diced
        •    1 tbsp chopped mint
        •    1 tbsp chopped cilantro
        •    Kosher salt and freshly ground black pepper, to taste

    Method

    1. Make the chicken: In a small skillet, toast the black peppercorns, coriander, cumin and mustard seeds over medium heat until fragrant, 2 to 3 minutes. With a mortar and pestle, grind the toasted spices to a coarse powder, then transfer to a small bowl. To the ground spices, mix in the brown sugar, ancho chile powder, lemon zest, cinnamon and salt. Rub the spice mix onto the skin-on chicken breasts and allow to marinate in the refrigerate for 30 minutes.
    2. Meanwhile, make the relish: Light a grill. Grill the corn, turning often, until deeply charred, 8 minutes. Slice the kernels off the cob and set aside. In a medium saucepan, add the sugar over medium heat. Cook until it melts into an amber caramel, 2 to 3 minutes. Add the apple cider vinegar and lime juice, and stir to combine. Remove from the heat and stir in the charred corn and cucumbers. Let cool to room temperature, then stir in the avocado, herbs, and season with salt and pepper. Set aside while you grill the chicken.
    3. Place the chicken breasts skin-sides down on the grill, and cook, flipping once, until they have reached the internal temperature of 165º, 8 minutes on each side. Transfer to a cutting board and let rest for 2 to 3 minutes. Slice the chicken breasts and divide between plates. Spoon over the relish, then serve.



    This great family recipe is thanks to Tasting-Table Recipes at https://www.tastingtable.com/cook/recipes/grilled-chicken-recipe-ancho-chile-powder-summer-grilling-recipe-corn-relish

    Chicken & Veg Stir-fry

    As seen on Friday Night Feast, my colourful Chinese-style stir-fry is easy, delicious and good for you, plus it’s ready in less time than it takes to order a takeaway. Feel free to mix up the veg, or swap out the chicken for another protein. Give it a go!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2

    Ingredients

        •   1 clove of garlic
        •   4 cm piece of ginger
        •   1 fresh red chilli
        •   2 carrots
        •   ½ a red onion
        •   1 red pepper
        •   80 g purple sprouting , or tenderstem broccoli
        •   80 g mixed mushrooms
        •   1 free-range chicken breast
        •   1 teaspoon Chinese five-spice
        •   1 tablespoon sesame oil
        •   1 teaspoon vegetable oil
        •   130 g baby corn
        •   80 g mangetout , or sugar snap peas
        •   2 wholewheat noodle nests , (130g)
        •   1 tablespoon reduced-salt soy sauce
        •   1 tablespoon black bean sauce
        •   1 teaspoon sesame seeds
        •   a few sprigs of fresh coriander

    Method

    1. Peel and finely chop the garlic and ginger, deseed and finely chop the chilli.
    2. Peel the carrots, halve lengthways, then finely slice. Peel the onion, deseed the pepper, then finely slice. Trim the broccoli (halving any thick stalks lengthways), wipe the mushrooms clean, trim the stalks and halve any larger ones.
    3. Cut the chicken into 1cm strips and toss in a bowl with the Chinese five-spice and sesame oil.
    4. Place a wok or large non-stick frying pan on a medium-high heat with the vegetable oil. Add the garlic, ginger and chilli, toss for 30 seconds, then add the chicken and stir-fry for 1 to 2 minutes more, or until golden.
    5. Add all the veg and stir-fry for a further 3 to 4 minutes, until the chicken is cooked through and the veg is tender but with a bit of bite.
    6. Meanwhile, cook the noodles in a large pan of boiling salted water according to the packet instructions.
    7. Use tongs to drag the noodles straight into the wok, then add the soy and black bean sauce and toss to coat.
    8. Divide between your plates, scatter over the sesame seeds and coriander, and dig in.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/chicken-recipes/chicken-veg-stir-fry/

    Peanut Noodles With Chicken

    This Asian-flavored cold pasta salad is an all-in-one meal or popular side dish.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •   1 pound DeLallo linguine noodles
        •  
    3 chicken breasts cooked and sliced or chopped, about 4 cups
        •  
    5 carrots peeled and thinly shaved into ribbons
        •  
    3 seedless cucumbers thinly shaved into ribbons
        •  
    2 bell peppers red, yellow or orange, seeded and thinly sliced
        •  
    6 green onions chopped thinly
        •  
    1/2 bunch cilantro leaves chopped

    For the Peanut Dressing:

        •   4 garlic cloves minced or pressed
        •  
    1- inch knob of ginger peeled and grated
        •  
    1/2 cup creamy peanut butter
        •  
    1/3 to 1/2 cup water
        •  
    3 tablespoons rice vinegar
        •  
    2 tablespoons sesame oil
        •  
    2 tablespoons soy sauce
        •  
    1 tablespoon hot chile sauce like Sambal Olek

    Method

    1. Cook the DeLallo linguine noodles according to the package directions. Rinse and set aside.
    2. Add the cooled noodles and chopped vegetables to a large bowl.
    3. Add the ingredients for the dressing to a blender and blend until smooth. Add more water as needed to thin out the dressing. Pour the dressing over the noodles and vegetables and toss to coat. Garnish with more cilantro and green onions as desired.



    This great family recipe is thanks to Foodiecrush Recipes at https://www.foodiecrush.com/peanut-noodles-with-chicken/

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Healthy Chicken Noodle Soup

    Classic Chicken Noodle Soup is already pretty good for you. But we made this even healthier by loading it up with lots of kale, using low-sodium broth, and opting for boneless skinless chicken breast. We also used gluten-free noodles, but obviously egg noodles would be more than fine here.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 1 hour and 5 minutes
        •    Yield: Serves 4

    Ingredients

        •   2 tbsp. extra-virgin olive oil, divided
        •   1 lb. boneless skinless chicken breasts
        •   Kosher salt
        •   Freshly ground black pepper
        •  
    1 tsp. dried oregano
        •   1 large onion, chopped
        •   3 large carrots, peeled and chopped
        •   3 stalks celery, chopped
        •   2 cloves garlic, minced
        •   5 c. Swanson Chicken Broth
        •  
    3 c. water
        •   Small bunch thyme
        •  
    1 bay leaf
        •   1 (12-oz.) package gluten-free noodles
        •   1 bunch Tuscan kale, stemmed and shredded
        •   Juice of 1 lemon

    Method

    1. In a large pot or Dutch oven over medium high heat, heat 1 tablespoon oil. Season chicken all over with oregano, salt, and pepper and add to pot. Cook until golden and cooked through, about 8 minutes per side.
    2. Remove from pot and let rest 10 minutes before chopping into small chunks.
    3. Add about 2 tbsp chicken broth to skillet (it should bubble immediately!), then use a wooden spoon to scrape up and golden chicken bits. Let cook until most liquid has reduced down, then add remaining tablespoon oil.
    4. When oil is hot, add onion, carrot, and celery. Season with salt and pepper and cook until beginning to soften, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute.
    5. Pour over broth and water and add bay leaf and thyme. Bring to a steady simmer and let simmer 15 minutes. Season with salt and pepper.
    6. Increase heat and bring mixture to boil, then add noodles. Cook until noodles are tender, about 7 minutes. Discard thyme stems and bay leaves, then stir in kale, lemon juice, and chopped chicken.



    This great family recipe is thanks to Delish Recipes at https://www.delish.com/cooking/recipe-ideas/a23480757/healthy-chicken-noodle-soup-recipe/