Leftover chicken recipes: What to do with leftover roast chicken- three ideas
Went a little overboard with your Sunday roast? Don’t worry, there are plenty of tasty recipes to use up your leftover roast chicken. Express.co.uk talks you through three leftover chicken recipes by BBC Good Food.
Leftover roast chicken paid Thai recipe
• 150g flat rice noodles (2-3mm wide)
• 80ml groundnut oil or vegetable oil
• 2 garlic cloves, finely chopped
• small pack coriander, stalks and leaves separated, stalks finely chopped
• 1 tbsp shrimp paste
• 3 radishes, quartered
• 4 spring onions, shredded
• 180g pack raw king prawns
• 150g leftover roast chicken
• 2 large eggs
• 100g beansprouts
• 50g roasted peanuts, roughly chopped
• lime wedges and chilli flakes (optional), to serve
For the pad Thai sauce
• 80ml fish sauce
• 2 tbsp tamarind paste, thinned with 2 tbsp water
• 80g palm sugar
• ½ tbsp sriracha
• ¼ tsp chilli powder (optional)
READ MORE- Royal chef shares young princes’ favourite childhood chicken recipe
- This viral egg sandwich breakfast trick is genius: Here’s how to do it
Soak the noodles in cold water for about 30 mins or until al dente, then drain.
Make the sauce.
In a small, non-stick pan, mix the fish sauce, tamarind, palm sugar and sriracha, and heat gently to dissolve the sugar.
Taste it and, if you like more heat, add the chilli powder. Remove from the heat and set aside.
Heat a wok (or a wide, high-sided frying pan) over a high heat and add half the oil.
Add the garlic, coriander stalks, shrimp paste, radishes and spring onions, and stir-fry for 10 secs, then add the noodles and 50ml water.
Keep stir-frying the noodles until they’re starting to dry, then add the sauce and cook the noodles until almost tender but still with some bite – about 8-10 mins.
If the sauce begins to dry out, add a splash more water.
Push the noodles to the side of the wok and add the rest of the oil. Add the prawns and chicken, and stir-fry for about 2 mins until the prawns change colour.
Push all the ingredients in the wok to one side and crack in the eggs, breaking the yolks.
When they start to set on the bottom, scramble and mix through the noodles.
Add the beansprouts, peanuts and coriander leaves. Serve with the lime wedges and a sprinkle of chilli flakes, if you like.
Leftover chicken and halloumi burger recipe
• 2 skinless chicken breasts
• 1 tbsp oil, plus extra for frying the halloumi, if needed
• 4 tbsp piri-piri sauce or other mild chilli sauce, plus extra for drizzling
• ½ lemon, juiced
• burger buns, split in half
• 250g block lighter halloumi, sliced into 8 pieces
• ¼ small white cabbage, finely sliced
• 2 tbsp mayonnaise
• 4 tbsp hummus , tzatziki or soured cream & chive dip
• handful of rocket or 4-8 soft lettuce leaves
• 2 large roasted red peppers from a jar, drained and sliced
Mushroom sauce recipe: How to make a mushroom sauce [INFORMER]
How to BBQ chicken – tips [EXPLAINER]
Carrot cake recipe: How to make carrot cake [EXPLAINER]
- Gooseberry season: When are gooseberries ripe?
Put the chicken breasts between two pieces of baking parchment and bash with a rolling pin until 1cm thick. Cut each into two even pieces.
Heat two frying pans over a medium-high heat, heating the oil in one. Fry the chicken in the oiled pan for 3-4 mins on each side until cooked through. Season.
Reduce the heat, drizzle in the chilli sauce and half the lemon juice and cook for 1-2 mins more until the sauce is reduced. Remove from the heat.
While the chicken cooks, toast the buns in the dry frying pan for 30 secs. Transfer to a plate, then fry the halloumi in the pan (add a bit of oil if the pan is not non-stick) for 30 secs on each side until golden.
Toss the cabbage with the mayo and remaining lemon juice.
Spoon the hummus (or dip of your choice) into the toasted buns, then top with the rocket, chilli chicken, halloumi and peppers.
Drizzle with a little more chilli sauce, spoon over the cabbage, season with black pepper, and top with the bun lids.
Serve with any extra cabbage on the side, or a green salad.
Nacho chicken bake recipe
- 300g jar mild or hot salsa, whichever you prefer
- 210g can red kidney beans
- 200g cooked chicken (leftover from a roast is ideal), chopped
- ½ small pack coriander, chopped
- about 75g nacho cheese tortilla chips
- 75g cheddar, grated
- salad, to serve
- avocado, to serve
- 1 lime, to serve
Heat oven to 190C/170C fan/gas 5. Tip the jar of salsa and the beans with their juice into a pan.
Stir in the chicken and coriander, then heat until bubbling.
Tip the mixture into a shallow ovenproof dish.
Top with the tortillas and cheese, then bake for 8 mins.
Serve with a salad, preferably including some avocado, and a good squeeze of lime.
Source: Read Full Article