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Roast chicken salad

Chicken recipes

Roast chicken salad

45 minutes

Chicken and corn pot pies

Chicken recipes

Chicken and corn pot pies

1 hour 10 minutes

Chicken thigh biryani

Biryani recipes

Chicken thigh biryani

1½ hours

Apricot harissa roast chicken

Chicken recipes

Apricot harissa roast chicken

1 hour 15 minutes

Avgolemono (egg-and-lemon soup)

Chicken recipes

Avgolemono (egg-and-lemon soup)

25 minutes

Chicken roulade with gizzard stuffing

Chicken recipes

Chicken roulade with gizzard stuffing

1½ hours

Citrus chicken tray bake with mash

Chicken recipes

Citrus chicken tray bake with mash

45 minutes–1 hour

uMleqwa (hardbody chicken)

Chicken recipes

uMleqwa (hardbody chicken)

2 hours

Miso-glazed chicken

Chicken recipes

Miso-glazed chicken

45 minutes–1 hour

Braaied chicken risotto

Braai recipes

Braaied chicken risotto

1 hour

Whole chicken soup

Chicken recipes

Whole chicken soup

1½ - 2 hours

Kung pao chicken

Asian recipes

Kung pao chicken

20 minutes

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Kung pao chicken

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus 30 minutes’ marinating time

Cooking Time 20 minutes

Ingredients

For the marinade, mix:

⅓ cup soya sauce
1 T rice wine vinegar
2 t chilli flakes
2 T cornflour

For the cooking:

4 free-range chicken breasts, cubed
4 T canola oil
1 x 10 cm piece ginger, grated
3 cloves garlic, crushed
2 whole red chillies
3 red peppers, chopped
40 g peanuts, roasted, plus extra for serving
200 g sliced green beans
⅓ cup soya sauce
½ cup chicken stock
1 T cornflour
50 g spring onions, for serving
rice or noodles, for serving

Method

1. Marinate the chicken in the marinade for at least 30 minutes, or overnight. Heat 2 T canola oil in a wok and fry the chicken in batches until golden. Set aside.

2. In the same wok, heat the remaining canola oil and fry the garlic, ginger and chillies until fragrant. Add the red peppers, peanuts and green beans. Cook for 5 minutes, then add the soya sauce, chicken stock and cornflour. Reduce for 10 minutes. Add the chicken and stir-fry for 5 minutes. Serve with rice or noodles, spring onions and roasted peanuts.

Find more chicken recipes here.

Photographs: Jan Ras
Food assistants: Claire-ellen Van Rooyen and Kate Ferreira