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Sweet Chilli Chicken Stir Fry with Egg Fried Rice (Serves 4)
• 1 of sesame oil
•
4 skinless and boneless chicken breasts, cut into very thin strips
•
100g oyster mushrooms, roughly sliced
•
5 spring onions, sliced in 2cm pieces diagonally
•
½ red pepper, sliced
•
1 chilli, seeds removed and thinly sliced
•
225g can of water chestnuts
•
100g cashew nuts
•
2 garlic cloves, chopped
•
4 tablespoons of sweet chilli sauce
•
50ml chicken stock
•
1cm piece of ginger
Rice
•
200g long grain rice
•
4 x medium eggs
• Soy
sauce
•
½ a lemon
1. Fit the paddle into your Halo Health Fryer.
2. Rinse the rice and boil it in a pan with a dash of olive oil (this prevents the rice
from sticking together). Allow it to cook for 10 minutes or until tender. Once the
rice is cooked, drain and immediately rinse it under cold water. Set the rice to one
side.
3. Meanwhile, add the chicken and sesame oil to the fryer bowl and cook for 10
minutes or until golden. Then, add the garlic, chilli, ginger, sweet chilli sauce
and chicken stock and cook for a further 5 minutes or until the sauce begins to
thicken.
4. Next, add the mushrooms, onions, water chestnuts and cashew nuts and cook for
8 minutes.
5. Whilst cooking make the egg fried rice.
6. Heat some olive oil in a large frying pan on a high heat. Once hot, crack the eggs
into the base of the pan. Add a generous splash of soy sauce to the egg.
7. Using a wooden spoon briskly swirl round the egg to break it up into pieces. Add
the rice to the pan and stir.
8. Add another generous splash of olive oil and the juice of half a lemon. Stir until
combined.
9. Serve the egg fried rice with the chicken stir fry.
recipes - chicken dishes
Creamy Chicken Korma with fragrant rice (Serves 4)
Rice
•
300g Basmati rice
•
4 Cardamom pods, cracked
•
1 bay leaf
Curry
• 1 of olive oil
•
4 chicken breasts, cubed
•
1 white onion, sliced
•
2 cloves of garlic, sliced
•
1cm piece of ginger, fi nely sliced
•
1 teaspoon of Garam Masala
•
200ml chicken stock
•
100ml coconut milk
•
2 heaped tablespoon of toasted sliced almonds
•
1 tablespoon of toasted sliced almonds to garnish
1. Fit the paddle into your Halo Health Fryer.
2. First, boil the rice in a pan along with the cardamom pods and bay leaf for 10
minutes or until the rice is tender.
3. Whilst the rice is cooking add the oil and chicken to your Halo Health Fryer and
cook for 12 minutes or until the chicken is cooked through.
4. Next, add the onion, garlic, ginger and Garam Masala and cook for a further 3
minutes.
5. Add the stock, coconut milk and almonds the cook for a further 6 minutes so the
fl avours infuse.
6. Serve the Korma with the rice and sprinkle with the toasted almonds to garnish.
recipes - chicken dishes
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2/26/13 6:10 PM
2/26/13 6:10 PM