Episode 6: Three Quickfire Chicken Recipes

Chicken Sandwich

• Leftover roast chicken meat
• Diced celery
• Mayonnaise – plenty!
• Lemon juice
• Salt, pepper

Mix altogether in a bowl, serve on your favourite sandwich bread and with some lettuce.

Frittata

• Leftover roast chicken meat and vegetables
• ¼ onion – diced
• 1 garlic clove – chopped
• 3 eggs
• splash of milk
• ¼ cup grated cheese
• salt, pepper
• herbs and spices of your choice, e.g. paprika, rosemary, parsley,

Pre-heat oven to 160°C.
Cook onion and garlic in a heavy base pan over a medium-high heat.
Add the chicken and vegetables, stir, cook for 5–10 mins, remove from the heat.
Whisk together the eggs and milk, season, add to the pan and mix together. Sprinkle over the cheese.
Bake in the oven for 10–15mins or until the frittata is cooked.

Chicken Stirfry

• Leftover roast chicken meat
• 2 garlic cloves – sliced
• Small knob of ginger – thinly sliced
• Sliced vegetables – e.g. carrots, onions, peppers, celery
• Leftover cooked rice 1–2 cups
• Spring onions, spinach, coriander – whatever you have in the garden or fridge
• 1 egg
• Soy sauce

Pre-heat a wok or large fry pan on a high heat (not smoking hot though!)
Add a splash of olive or sesame oil, add ginger and garlic for a few seconds, then vegetables, chicken and stir.
Cook for a few minutes, then add the rice and stir.
After a few more minutes of stirring, add the green vegetables and/or herbs, stir.
Make a well in the rice, crack in the egg; let it cook for 10–20 seconds then stir it into the rice and remove from the heat. Add soy sauce to taste and serve with some fresh herbs.