Chicken breasts are some of the most versatile things to keep in your freezer. They are quick to defrost and can be used in a hundred different ways to suit everyone’s taste, pocket and time, so to get things cooking here are two of my favorite things to do with them.
(Please note all amounts are based on what I would use for my family of four)
1. Green Chicken Curry
- 4 chicken breasts – cut into bite size cubes
- Green curry paste (to taste)
- 1 tin coconut milk
- 1 green/red/yellow pepper cut into julienne slices
- 2 large carrots cut into julienne slices
- 3 spring onions cut into julienne slices
- Thumb size piece of ginger – peeled and grated
- 1 tsp crushed garlic
- Cooking spray or 1 tbls oil
- Cooked rice or noodles to serve
Heat a large frying pan or wok and spray with the cooking spray or coat with the oil, stir-fry the vegetables till just cooked but still crunchy.
Take the vegetables out of the pan and stir-fry the chicken pieces.
When the chicken is cooked through add the green curry paste, ginger and garlic and fry for a minute.
Then add the vegetables and coconut milk and heat through.
Serve with cooked rice or noodles.
2. Lemon Chicken
- 4 chicken breasts
- 1 cup plain flour
- salt and pepper
- 1 tsp dried thyme (or your favorite spice)
- 60ml lemon juice (about a quarter cup)
- 250ml chicken stock (1 cup)
- 30ml cooking oil (2tbs)
Cut each chicken breast in two then place each piece between two sheets of plastic wrap and pound flat (I just use a rolling pin).
In a dry bowl mix the plain flour, salt, pepper and spices.
Heat a large frying pan and lightly coat with the oil.
Take the flattened chicken pieces and coat them all over with the spiced flour.
Lightly fry the floured chicken pieces turning regularly till the chicken is just
cooked through and no longer pink, take the chicken out and keep warm.
Add the lemon juice and chicken stock to the hot pan and stir continuously, the flour from the chicken will start to thicken the sauce - if its to thick add more chicken stock.
Put the chicken pieces back in the pan with the sauce and let it coat the chicken.
Serve while still piping hot with green vegetables and mashed potatoes (to soak up all that lovely lemon sauce) or with pasta and a side salad.