FIRECRACKER CHICKEN | SLIMMING & WEIGHT WATCHERS FRIENDLY
We recently paid a visit to Wagamama for a bit of a treat, and we absolutely LOVED the Firecracker Chicken they had on the menu. So we've recreated it to make a slimming friendly version!
Provided by Kay
Categories Dinner
Time 40m
Number Of Ingredients 19
Steps:
- Add the chilli flakes, garlic, sweetener, tomato ketchup, tamarind paste, oyster sauce, soy sauce, fish sauce and rice vinegar into a bowl. Add the black pepper to season and stir the contents of the bowl well.
- Add the chicken breast to the bowl and mix it all together.
- Once the chicken breasts are coated in the marinade, cover the bowl with cling film and chill in the fridge for one hour.
- Take the bowl of marinated chicken out of fridge and place into your Actifry, and set aside the remaining marinade. Set the Actifry to cook for 10 minutes.
- After 10 minutes is up, add the chopped onions and spray with low calorie cooking spray and set to cook for a further 5 minutes.
- Once this is complete, add the stock, the remaining marinade, peppers, spring onions, fresh chilli and mange tout and cook for a further 10 minutes. Once this is complete, it's ready to serve!
- Add the chilli flakes, garlic, sweetener, tomato ketchup, tamarind paste, oyster sauce, soy sauce, fish sauce and rice vinegar into a bowl. Add the black pepper to season and stir the contents of the bowl well.
- Add the chicken breast to the bowl and mix it all together.
- Once the chicken breasts are coated in the marinade, cover the bowl with cling film and chill in the fridge for one hour.
- Take the bowl of marinated chicken out of fridge and place in a frying pan on a medium heat, setting aside the remaining marinade. Cook for 10 minutes.
- After 10 minutes is up, add the chopped onions, spray with low calorie cooking spray and cook for a further 5 minutes.
- Once this is complete, add the stock, the remaining marinade, peppers, spring onions, fresh chilli and mange tout and cook for a further 10 minutes. Once this is complete, it's ready to serve!
Nutrition Facts : Calories 276 kcal, Carbohydrate 24 g, Protein 50 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 125 mg, Sodium 2009 mg, Fiber 5 g, Sugar 14 g, UnsaturatedFat 8 g, ServingSize 1 serving
FIRECRACKER PRAWNS
Hot peppers make these sauteed prawns worthy of their explosive name.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 16
Steps:
- Thinly slice two shallots; set aside. Finely chop remaining two shallots. Using kitchen shears, cut through shrimp shells along back. Leaving shells on, use a small sharp knife to devein shrimp.
- Carefully lift one side of shrimp shells; tuck about 1/2 teaspoon chopped shallot onto shrimp. Gently press shells back in place.
- Combine cornstarch, paprika, salt, and cracked pepper. Add shrimp; toss to coat.
- In a large nonstick skillet, heat oil over medium-high heat. Add shrimp; cook just until opaque, about 2 minutes on each side. Scatter garlic and reserved sliced shallots over shrimp and cook, shaking pan often, 1 minute. Add sugar, fish sauce, 3 tablespoons water, bell pepper, scallions, serrano pepper, and peppercorns; toss to combine. Cook, shaking pan often, 1 minute. Serve immediately, garnished with cilantro.
FIRECRACKER PRAWNS
In honor of the Year of the Ox, here is a special shrimp entree from chef Martin Yan, author of Martin Yan's Quick & Easy (Chronicle Books) I got the recipe from our local newspaper, and I haven't tried it yet, but being a number one shellfish fan, I'm sure I will be trying it soon!! It is on the to-do list and moved close to the top, I can guarantee you that!!
Provided by Chef mariajane
Categories < 15 Mins
Time 8m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl, combine marinade ingredients and mix well,. Add shrimp, and stir to coat evenly. Let stand 10 minutes.
- In a small bowl, combine sauce ingredients and mix well.
- Place a wok over hight heat until hot. add oil, swirling to coat sides of pan, Add fresh and dried chiles; cook, stirring, until dried chiles begin to brown, about 15 seconds. Add shrimp, bell pepper and onion; stir-fry until shrimp begin to curl and turn pink, 1 1/2 minutes. Add sauce and bring to a boil. Stir to coat shrimp evenly.
- Transfer to a serving plate and serve.
Nutrition Facts : Calories 231.3, Fat 6, SaturatedFat 0.9, Cholesterol 172.5, Sodium 601.5, Carbohydrate 19.2, Fiber 2.2, Sugar 11.5, Protein 26.1
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