I tell you what, you’re doing rather well out of us this week, bearing in mind we were aiming to only post five times a week, and one of them would be a quickpost! But, like the caring, big-hearted, lovely chaps that we are, we couldn’t let you down, so here’s an extra recipe – salt and pepper chicken.
Syn-free, mind.
I can’t tell you how long I agonised over putting that ‘n’ in the title. I’m someone whose teeth actually itch if I happen across a ROFL. Anyway, recipe:
to make salt and pepper chicken, you’ll need:
two chicken breasts (one per person) cut into chunks, 5 tbsp Smash, ½ tsp salt, ½ tsp pepper, ½ tsp powdered garlic, one egg, a good slug of soy sauce, one green pepper, one onion, one chilli pepper, 2 tsp granulated sweetener, 2 tbsp white wine vinegar, noodles.
to make salt and pepper chicken, you should:
- mix together the Smash, garlic powder, salt and pepper in a bowl and spread out onto a plate
- dip the chicken chunks into beaten egg with a good slug of soy sauce and roll in the dry smash mixture until well coated
- place the crumbed chicken chunks onto a baking sheet that has been sprayed with Frylight
- add another couple of sprays of Frylight over the top and bake in the oven (200°C or Gas Mark 6) for around 25-30 minutes or until golden
- get your noodles cooking
- meanwhile, chop an onion, green pepper and chilli pepper and mix together in a pan
- cover and let it sweat over a medium-low heat
- add another slug of soy sauce after about ten minutes and mix well
- in another bowl, mix together the granulated sweetener and white wine vinegar and stir until dissolved
- when it’s all ready, add the vinegar mixture to the vegetables, mix well, and serve with the chicken on top of the noodles
Mwah! Easy-peasy. I know I’m dancing with the devil using frylight and sweetener but if I tell you to use 1tsp of honey and a dab of oil, you might have a fit. Using honey instead of sweetener and a drop of oil instead of frylight makes things better, but up to you…!
J
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