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Stir-fry Pasta with Chicken and Veggies
Time: 30 Minutes
Ingredients
100g Pasta
4 Chicken breast
1 Green bell pepper
1 Yellow bell pepper
1 Orange bell pepper
1 Scotch bonnet
1 Onion
Garlic
Spring onions
Salt
Pepper
Vegetable oil
Soy sauce
3 tbs Water
1 tbs Cornstarch/Cornflour​
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Method
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Boil pasta in salted water. Once cooked, drain and set aside.
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While the pasta is cooking, slice the chicken breasts, bell peppers, scotch bonnet, onion and garlic and set aside.
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In a wok add 2 tbs of vegetable oil.
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Once the wok is hot add the chicken, scotch bonnet, onion and garlic.
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Once the chicken is 80% cooked add the bell peppers.
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Mix together water, soy sauce and cornstarch/cornflour until it thickens.
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Add your pasta, to the wok, with the sauce mixture and toss together
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Season with salt and pepper and serve immediately.
Chicken Curry
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Time: 20 Minutes
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Ingredients
1 tbs Vegetable oil
1 Onion
Salt
Pepper
2 Scotch bonnets
2 tsp Curry powder
2 Chicken breasts
1 cup sour cream
Spring onions
Serving suggestion: White or brown rice
Method
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In a large skillet over medium-high heat, add oil, sliced onions, salt and pepper, and cook, stirring occasionally, until translucent. Add 1/2 teaspoon curry powder and stir in until mixed.
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While the onions are cooking, Cut the chicken breasts into even chunks with the scotch bonnets and season with 1 teaspoon of curry powder, salt and pepper.
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Add seasoned chicken cubes to pan in one layer. Cook chicken pieces until well done.
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Add sour cream and stir constantly over medium-low heat until chicken and onion mixture is evenly heated and combined thoroughly.
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Stir in chopped spring onions. Adjust seasoning, if necessary; if seasoning is needed, add ½ teaspoon curry powder, ¼ teaspoon salt, and ¼ teaspoon black pepper, or more to taste.
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Serve immediately over steamed rice.
