Crispy Honey Sesame Chicken

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Healthy eating doesn’t have to be dull and boring, this healthy recipe will satisfy your cravings for takeout and can be thrown together in less time than the take-out delivery man would even be at your door with your order. Crispy battered chicken smothered in a spicy sweet sesame sauce sprinkled with sesame seeds & sliced spring onion on a bed of fluffy wholegrain rice, why it’s utterly downright delightful. January has never looked so darn good. This lovely lot serves 4 generously and comes in at just 13 Smartpoints a serving. The Macros per Serving are 494 Calories | Protein 39 | Carbs 68 | Fat 7.

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For the Battered Chicken:
500g Chicken Fillet Diced
60g Dried Semolina
15g Cornflour
1/4 Tsp Chinese 5 Spice
1 Egg
Salt & Cracked Black Pepper

For the Honey Sesame Sauce:
200mls Chicken Stock
2 Tbsps Honey
2 Tbsps White Wine Vinegar
2 Tbsps Soy Sauce
1 Tsp Sesame Oil
1/2 Tsp Chilli Flakes
1 Clove Garlic Crushed
7.5g (a slightly heaped Tsp) Cornflour
1 Tbsp Tomato Ketchup

To Serve:
240g Dried Weight Wholegrain Rice (60g per person)
A Sprinkle of Sesame Seeds
A Couple of Sliced Spring Onions

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Place the semolina in a small bowl and add the 15g cornflour, Chinese 5 spice and season with salt & pepper. Mix together well. Set yourself up a little production line with your bowl of diced chicken pieces, your bowl of semolina mixture, another bowl with the egg beaten well and a plate to place the coated chicken onto. Meanwhile put the rice on to cook as per packet instructions. Place a large non-stick frying pan on a medium heat to preheat you can spray it with oil for extra non-stick factor if you wish, I always do. Dip the chicken pieces a few at a time into the beaten egg, shake off any excess and roll it around in the semolina mix. The idea is to lightly coat the chicken you are not looking for a thick or heavy coating, and place them on the plate until all the chicken has been coated. Alternatively, you could coat the chicken in the egg and place the semolina mixture in a large zip lock food bag and place the chicken into it shaking it around well until the chicken is fully coated, I have not tried this but have seen people coat meat with flour or spices like this before and its possibly quicker so go with whichever you are comfortable with. Place the chicken flat around the pan piece by piece in an even layer and cook over a medium high heat for 5 to 8 minutes a side or until browning and cooked through. Place the stock in a medium sized saucepan and add the rest of the sauce ingredients EXCEPT the 7.5g cornflour. Bring it to a light boil and place the cornflour in a small glass and add a tiny drop of cold water just enough so it fully dissolves the cornflour. Pour the cornflour mix into the sauce stirring continuously with a wooden spoon for a few minutes until the sauce thickens, it won’t be very thick it’s more like a slightly thick but runnyish coating. Once done pour the sauce over the chicken pieces in the pan and lightly stir ensuring all the chicken is well coated in the sauce. Plate your servings of rice and spoon over the coated chicken. Sprinkle over some Sesame seeds and sliced spring onion and enjoy! This is best served straight away.

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Turkey Curry

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A Traditional take on the festive leftovers this year with an old school turkey curry. I made this kinda ad hoc so bear with me I’m going to write it verbatim as I made it. You can of course use roast chicken or roast up some chicken fillets and shred them either. I only used the skinless white leaner meat for this and Smartpoints and Macros are in accordance with that. This made 4 huge servings you could probably even get 6 smaller portions out of this especially if you added a bit more veg to bulk it out. The Smartpoints per serving when serving 4 people is just 4 you will need to point whatever you serve with it, I had both wholegrain rice and I’ve also had it with homemade oven chips. The Macros per serving are 292Cals | 42 Protein | 16 Carbs | 5 Fat for the curry and add in whatever you choose to serve it with. Continue reading

Healthy & Light Chicken Tikka Masala

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I heard a few weeks ago that Chicken Tikka Masala topped the poll this year for Irelands favourite take out dish overtaking the legendary Spice bag (There’s a healthy spice bag recipe already available on the blog) and it’s been on my mind ever since to give it my light and healthy twist whilst keeping all the richness and depth of flavour which I think I have achieved here. Continue reading

Sweet Sesame Chicken with Broccoli and Brown Rice

Last Night’s dinner was quite popular on my Instagram feed so I thought I’d pop it up here on the blog as well as in the comments for ease of future reference. This really is an extremely quick & easy, healthy throw together meal, it only took me 12 minutes to prepare! You don’t even have to prepare the rice or pre-boil the broccoli, I just used pre cooked rice & steamed the broccoli how easy is that! We all need those quick go to dishes that you can fire together at a minute’s notice on a busy evening & this is exactly that! Continue reading

Creamy Chicken, Bacon & Pea Risotto

Me & Risotto are bessie mates, so much so that I can knock it out midweek with my eyes practically closed. It has a real reputation for being a tricky & difficult dish to make but it’s really, really not. It’s a little time consuming with all the stirring but that’s the only taxing part & it’s ready in just 20 minutes so really not that taxing after all! I get asked every time I post a recipe for risotto if you can use different rice or ordinary basmati rice and the answer is unfortunately no you definitely can’t, you need to buy the special risotto rice as the dish only works with a short grain rice, it’s all about the creaminess with risotto and other rices just don’t have the same starch content to create that effect. Arborrio rice is the most common risotto rice & it is widely available in all main supermarkets and it’s really not that difficult to source so good news there! This serves 2 at 9 Smartpoints or Macros 395Cal Protein 35 Carbs 54 Fat 4  Continue reading

Deliciously Spicy & Tender Szechaun Beef Served With Fluffy Wholegrain Basmati Rice


A gorgeous healthy Friday night dinner treat to rival your local take out with beautiful tender spicy beef, spicy sticky szechaun sauce & heaps of comforting steamy rice to accompany it. This is super quick & so easy to make it will be on your table feeding your family & friends in no time flat, guaranteeing happy bellies all around! This serves 4 people and comes in at 10 Smartpoints per serving (1 Smartpoint on the No Count Plan). Continue reading

Creamy Hungarian Pork Paprikash with Wholegrain Basmati Rice

  

This simple delicious Hungarian recipe uses only a few key ingredients to create a flavourful and comforting dish with the spicy warmth of paprika accentuating the tender pork fillet, caramelised onions and sweet bell peppers. This is accompanied by a generous side of fluffy basmati rice to soak up the beautifully creamy flavour filled sauce although I have served it with pasta and it’s equally as gorgeous. This beautiful compilation will keep the chill out on these cool January nights. This serves 4 people at 13 Smartpoints per serving (paprikash 7sp, Rice 6sp – It will be 4 Smartpoints in total for a serving including both the paprikash and rice if following the No Count Plan, but could be lowered to 0 Smartpoints if you use Low Fat Natural or Greek yogurt in place of Crème Fraiche).   

400g Lean Pork Fillet Diced

1 Large White Onion Sliced

200g Mushrooms Sliced

1 Red Bell Pepper Sliced

1 Yellow Bell Pepper Sliced

1 Clove Garlic Minced

1 Tbsp Smoked Paprika

¼ Tsp Dried Cumin

1 Tbsp Tomato Purée

1 Tbsp Worcestershire Sauce

200ml Chicken Stock

100g Crème Fraiche

Salt & Black Pepper

A Handful of Fresh Flat Leaf Parsley

240g Dried Weight Wholegrain Basmati Rice  

Prepare the rice according to the packet instructions. Take the crème fraiche from the fridge & measure it into a bowl which will allow it to come up a bit closer to room temperature for a while before using to avoid it splitting the sauce, place the remaining crème fraiche back in the fridge. Meanwhile heat a large frying pan over a medium heat & spray with spray oil. Fry the pork fillet pieces until sealed on both sides & cooked through approximately 8 minutes. Remove the pork & set aside in a bowl. Re spray the pan with spray oil & add the onion, peppers & mushrooms and sauté until softened about 6 to 8 minutes. Add the garlic and continue to cook for 30 seconds to a minute. Add the pork back to the pan with the peppers, onions and mushrooms and sprinkle over the paprika and cumin, continue to cook for 30 seconds to a minute. Season with salt & pepper and add the chicken stock, tomato purée and Worcestershire sauce, mix well. Cover with a lid & simmer over a medium heat for about 5 minutes or so. Remove the lid & continue to cook for 10 to 15 minutes until the stock has reduced down to a more sauce like consistency. Remove the pan from the heat & gently stir through the crème fraiche, sprinkle with the torn fresh parsley leaves and serve immediately with the rice and enjoy!