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    Recipes — Chicken

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    Chicken Noodle Stir-fry

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 16 minutes
        •    Yield: Serves 2


        •    30 g unsalted peanuts
        •    2 tbsps black bean sauce
        •    200 g tenderstem broccoli
        •    150 g medium free-range egg noodles
        •    2 x 120 g free-range skinless chicken breasts


    1. Place a large non-stick frying pan on a medium heat and toast the peanuts as it heats up, tossing regularly, then remove and set aside, leaving the pan on the heat.

    2. Meanwhile, score the chicken lengthways at 1cm intervals, going about halfway through.

    3. In a bowl, toss the chicken with 1 tablespoon each of olive oil, red wine vinegar and black bean sauce to coat. Cook in the hot pan for 3 minutes on each side, or until dark, gnarly and cooked through.

    4. Cook the noodles in a large pan of boiling salted water according to the packet instructions.

    5. Trim the broccoli (halving any thick stalks lengthways) and add to the water for the last 2 minutes.

    6. Remove the chicken to a board. Use tongs to carefully drag the just-cooked noodles and broccoli with a bit of their water straight into the frying pan.

    7. Pound half the peanuts in a pestle and mortar until fine, toss into the pan with the remaining black bean sauce until well mixed, then divide between your plates.

    8. Slice the chicken and place on top, scatter over the remaining peanuts, drizzle with a little extra virgin olive oil, and dig in.

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

    Honey & Mustard Chicken Thighs with Spring Veg

    This self-saucing one-pot is like a roast dinner without the fuss, plus it's rich in iron, fibre and folate.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 2


        •    2 tbsp honey
        •    100g spinach
        •    1 tbsp olive oil
        •    100g frozen peas
        •    zest and juice 1 lemon
        •    2 garlic cloves, crushed
        •    4 chicken thighs, skin on
        •    1 tbsp wholegrain mustard
        •    300g new potatoes, unpeeled, smaller left whole, bigger halved


    1. Heat oven to 200C/180C fan/ gas 6. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.
    2. Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the oil over the potatoes and sprinkle with sea salt. Roast in the oven for 35 mins until the chicken skin caramelises and is charred in places.
    3. Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/honey-mustard-chicken-thighs-spring-veg

    Stuffed Chicken Thighs & Cauliflower

    These baked cheesy rice stuffed chicken thighs are so flavorful, tender and frankly just a great chicken recipe! These reheat really well the next day. Think: work lunch!

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 6-8


        •    1/2 tsp salt
        •    2 tbsps butter

        •    1 3/4 cups water
        •    salt and black pepper

        •    1 medium onion finely diced
        •    1 cup dry jasmine rice un-rinsed
    1 head cauliflower cut into large florets**
        •    3 medium carrots grated on the large holes
        •    2 tbsps olive oil plus more to drizzle chicken
        •    6 to 8 medium boneless skinless chicken thighs*
        •    4 oz medium cheddar cheese grated on large holes


    1. Prep: Line rimmed baking sheet with parchment or Silpat. Preheat oven to 350˚F.

    2. Start by cooking rice: In a medium saucepan, bring 1 3/4 cups water to a boil. Add 1/2 tsp salt and 1 cup rice. Reduce heat to simmer, cover with tight fitting lid and simmer 15 min or until water is absorbed. Remove from heat and and keep covered.

    3. While rice is cooking, place large sauté pan over medium heat and add 2 Tbsp butter and 2 Tbsp olive oil. Add grated carrots and diced onion, season with 1/2 tsp salt and sauté 8-9 min or until soft and golden.

    4. Stir grated cheese into the hot rice then stir in the sautéed carrots & onions. Set aside to cool slightly while prepping chicken.

    5. Trim chicken of excess fat and arrange on cutting board between 2 sheets of plastic wrap. Pound chicken until about 1/8 thick. Season both sides of thighs lightly with salt and pepper.

    6. Lay thighs smooth-side down. Make a ball of rice with your hands and place over chicken thighs. Wrap meat around rice and secure each thigh with 2 toothpicks.

    7. Place cauliflower on baking sheet, drizzle lightly with olive oil, salt and pepper and toss to combine. Push cauliflower to borders of baking sheet. Place stuffed chicken thighs in the center of the baking dish, drizzle chicken lightly with olive oil and bake in the center of the oven at 350˚F for 45 minutes.


        •    We made 6 thighs but there is enough rice mixture to make 8 stuffed thighs if you want to make the bigger batch. Baking time would remain the same.

        •    Carrot sticks or thick rings of carrot would also work, but I found that broccoli shrivels with these baking times.

    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/stuffed-chicken-thighs-and-cauliflower/

    Chicken Breast with Avocado Salad

    A satisfying solo salad that's superhealthy - great for a busy worknight supper

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 1


        •    1 skinless chicken breast
        •    2 tsps olive oil (1 for the salad)
        •    1 heaped tsp smoked paprika

    For the salad:

        •    1 tsp red wine vinegar
        •    ½ small avocado, diced
        •    1 medium tomato, chopped
        •    half small red onion, thinly sliced
        •    1 tbsp flat-leaf parsley, roughly chopped


    1. Heat grill to medium. Rub the chicken all over with 1 tsp of the olive oil and the paprika. Cook for 4-5 mins each side until lightly charred and cooked through.
    2. Mix the salad ingredients together, season and add the rest of the oil. thickly slice the chicken and serve with salad.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/1364637/chicken-breast-with-avocado-salad

    Keto Cashew Chicken

    Keto Cashew Chicken - a low carb & paleo friendly recipe with all the delicious flavors of the Chinese restaurant takeout dish. This healthy Whole30 one pan meal comes together in less than 30 minutes & is perfect for busy weeknights.

    Prep Time:

        •    Prep time: 12 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 6


        •    2 cups broccoli florets
        •    1/2 cup roasted cashews
        •    1/8 tsp sea salt , or to taste
        •    1.5 tbsp avocado oil , for frying
        •    1/8 tsp black pepper, or to taste
        •    toasted sesame seeds , for garish
    chopped green onions, for garnish
        •    1 medium red bell pepper , cut into bite-sized chunks
        •    1 1/2 lb boneless skinless chicken thighs , cut into 1" chunks (can also use chicken breasts)

    For the sauce:

        •    2 tsps sesame oil
        •    3 tbsps liquid aminos
        •    2 cloves garlic, minced
        •    1 tsp five spice powder
        •    1 tsp apple cider vinegar
        •    1/2 tsp fresh minced ginger
        •    1/8 tsp red chili flakes, to taste
        •    6 tbsps bone broth, OR compliant chicken broth
        •    1/2 tsp xanthan gum, (optional – to thicken sauce)
        •    1 tsp red boat fish sauce, (leave out if preferred but adds so much umami flavor)


    1. Season chicken with salt, pepper.. Allow to sit while you make the bowl.

    2. To make the sauce and marinade, whisk together the broth, aminos, sesame oil, vinegar, five spice powder, chili flakes. Toss chicken with 1/2 tablespoon of the sauce. Allow to marinate for 10 minutes.

    3. Add avocado oil to a hot wok or pan. Sear the chicken until brown then transfer to a plate.

    4. Add a little bit more avocado oil then add broccoli and bell peppers. Cook for about 2-3 minutes or until tender crisp.

    5. Stir in the remainder of the sauce and the cashews. Sprinkle in xanthan gum, if you want a thicker sauce.

    6. Add the cooked chicken back to the pan until heated through. Sprinkle with toasted sesame seeds and green onions and serve over cauliflower rice or lettuce wraps.

    This great family recipe is thanks to Life-Made-Sweeter Recipes at https://lifemadesweeter.com/keto-cashew-chicken/