(Plus 4 hours marinating)
Ingredients 500 chicken breast, cut into slices ready-made satay sauce, to serve Marinade: 1 tablespoon ground cinnamon 1 tablespoon ground cumin 1 teaspoon pepper 150ml vegetable oil 100ml soy sauce 2 tablespoons light brown sugar Garnish raw onion, chopped cucumber, chunks, roughly chopped Cooking Instructions Put the chicken slices in a bowl and add all the ingredients for the marinade. Stir well and make sure that all the chicken pieces are covered in the marinade. Leave for at least 4 hours, but preferable overnight. Give the chicken an occasional stir.
Ingredients 250g rice noodles 2 tablespoons vegetable oil 3-4 spring onions, sliced thinly diagonally 2.5cm piece of fresh root ginger, peeled and finely chopped 1 garlic clove, crushed 2 chicken breasts, cut into thin strips 125g mangetout 125g cooked ham cubes/cooked ham (shredded) 75g bean sprouts pepper Sauce: 2 teaspoons cornflour 8 tablespoons chicken stock or water 2 tablespoons soy sauce 2 tablespoons dry sherry 2 tablespoons sesame oil Cooking Instructions: Cook the rice noodles according to packet instructions. Meanwhile, make the sauce. Mix the cornflour with 2 tablespoons of stock or water to make a smooth paste, then stir in the rest of the stock or water, the soy sauce, sherry and sesame oil.
Ingredients: 6 tablespoons vegetable oil 1 onion, chopped 1/2 teaspoon turmeric 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon chilli powder 2 tablespoons water 750g **chicken breast, **cubed 1 kg **tomatoes, **chopped salt 1 **green pepper, **cored, de-seeded and chopped 1/2 teaspoon chopped garlic cloves 2 green chillies, chopped Cooking Instructions: Heat the oil in a wok or large frying pan, add the onion and fry until soft. Mix the turmeric, coriander, cumin and chilli powder in a bowl with the water. Stir in to the onion and simmer until the liquid has dried up – about 3-4 minutes.