Tummy Tuesday – Two Delicious Chicken Meals

Marinated Chicken Wings

 Tummy Tuesday – Two Delicious Chicken Meals

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Chicken is a superb meal at any time, there are so many ways of cooking.

Roasting, grilling, frying, for casseroles, curries, stir fry, barbecued.

Chicken is a meal easy to cook for a family, but fancy enough for guests.

I have added a couple of easy chicken meals for cooling autumn weather, you can serve them hot or cooled, nice with a salad.

Marinated Chicken Wings

3 cloves garlic (crushed),
3 tablespoon soy sauce,
2 tablespoons liquid honey,
1 tablespoon tomato sauce,
2 teaspoons grated root ginger,
500 grams chicken wings

1. Combine garlic, soy sauce, honey, tomato sauce, and ginger.

2. Brush chicken wings well with this.

3. Leave to marinate for 1 hour.

4. Grill for 8 to 10 minutes or until golden, turning once during cooking time.

Or alternatively, place wings in a roasting dish.
Cook at 200c for 10 minutes or until crisp and golden.
Serve hot or cold.
Serves 4.  The Chicken meal is the above image

Chicken Stir-Fry with Cashews


2 single boneless chicken breasts,
1 tablespoon cornflour,
1 egg white,
2 tablespoons oil,
2 stalks celery (sliced),
6 spring onions (sliced),
100 grams of button mushrooms (quartered),
2 teaspoons grated root ginger,
1/2 cup chicken stock,
1/2 teaspoon sugar,
2 teaspoons cornflour,
1 tablespoon dry sherry,
1/4 cup roasted cashew nuts

1. Remove skin and fat from chicken and cut the meat into 2.5 cm cubes.

2. Coat in the first measure of cornflour then in lightly beaten egg white.

3. Heat the oil in a wok or large frying pan, add the chicken and cook until crisp and golden.

4. Remove the chicken from the pan with a slotted spoon and set aside.

5. Add celery to pan and stir-fry until just tender, add spring onions, mushrooms, and ginger. Stir-fry until spring onions are bright green in color.

6. Blend stock, sugar, second measure of cornflour and sherry together.

7. Add to the pan, cook, stirring until mixture boils and thickens slightly.

8 Add chicken and cashews, Stir to heat through.

9. Place in a dish to serve.


    • Most times I make it with Chicken Stock Cubes. Three cups of water to a cube, if you want the stock stronger cut back the water. When you cook a roast chicken, save the juices from that, but I always make gravy from the juices and if I don’t my husband will put it in a mug and drink it while it’s still hot so it doesn’t work for me. Yes use chicken cubes, that’s the easy way out making the stock.

      Liked by 1 person

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