• 1 Packet Noodles
• 1 Onion Sliced
• 1 Capsicum Sliced
• 1 Cabbage Shredded
• 1 Carrot Sliced
• 1/2 cup Beans Chopped
• 2 tbsp Soya Sauce
• 1 tbsp Vinegar
• 1 tbsp Chili Sauce
• Salt to taste
• 1/4 tsp Pepper Powder
• 2 tbsp Oil

Method:

• Boil Noodles in enough water.
• Take care do not overcook.
• Strain Noodles through cold water 2-3 times and drain water and set aside, add few drops of oil to the noodles to avoid sticking.
• Heat oil in a wok and add sliced onions and stir fry for 20-30 seconds, add all other vegetables and stir fry for 2 minutes.
• Add salt and pepper and mix well. Now add boiled noodles and mix well (take care that noodles don’t break) .
• Add vinegar, chili sauce and soya sauce and stir fry for a minute.
• Serve the vegetable chowmein hot.
• Note : According to taste vinegar, soya sauce and chili sauce can be increased or decreased.

• 1 (12 inch) pre-baked pizza crust
• 1 cup spicy barbecue sauce/chilli sauce
• 2 boneless chicken breast halves, cooked and cubed
• 1/2 cup chopped fresh coriander
• 1 cup sliced capsicum
• 1 cup chopped onion
• 1 cup cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1 tsp crushed red chillies

Directions:

• Preheat the oven to 350 degrees F. Place pizza crust on a baking tray and spread the crust with barbecue sauce.
• Top with chicken, coriander, capsicum, onion, and both kinds of cheese.
• Sprinkle the crushed chillies on top.
• Bake in the preheated oven for 15 minutes or until the cheese is melted.

• 1 tablespoon extra virgin olive oil
• 4 large boneless skinless chicken breasts
• paprika
• black pepper
• 1/4 cup marsala (could sub white wine or chicken stock)
• 2 (10 3/4 ounce) cans Healthy Request cream of mushroom soup
• 3/4 cup fat free sour cream
• 1 1/2 cups water
• instant rice, see below
• 3 cups broccoli florets
• 1/2 cup shredded 2% cheddar cheese

Method:

• Heat the oil in a large skillet over Med-high heat.
• Add in the chicken breast & brown on both sides (approx 5-6 mins/side).
• Lightly sprinkle the chicken on each side with the paprika & pepper while browning.
• Remove chicken from the pan & add the marsala to deglaze the pan.
• Stir for a couple seconds to release the brown bits into the sauce.
• Add the soup & sour cream. Stir together.
• Add the rice, water & broccoli florets & return chicken to pan.
• Bring to a boil, then simmer until the chicken is cooked through.
• Be sure to stir the rice so it doesnt stick.
• Sprinkle the cheese over the skillet & cover until melted.
• Serve & Enjoy!

• 4 Strips egg noodles
• 2 Cups chicken
• 6 Spring onions
• 1/2 Cup chopped onion
• 2 Garlic clove
• 1 tbsp Dark soy sauce
• 2-3 tbsp Vinegar
• 1 Cup chopped Beans
• 1 Cup oil
• Salt to taste

Method:

• Boil the chicken and cut into small pieces.
• Keep noodles in hot water for 5-7 minutes and drain it.
• Now cook it in salted water.
• Leave it for drying.
• Heat the oil and fry onions, chicken and beans.
• Add noodles to it.
• Stir fry it for few minutes.
• Now add soy sauce, salt and vinegar and stir fry it for 5 minutes.
• Chicken Chow Mein is ready.

Ingredients:

• Chicken 1-1/2 kg-cut in 16 pcs
• Kashmiri red chillies 4 cut thinly, lengthwise
• Green chillies 6 cut thinly, lengthwise
• Ginger 2 tbsp, cut julienne style
• Ginger / garlic paste 1 tbsp
• Black pepper 1 tsp, crushed
• Lemons 3-4
• White vinegar 2 tbsp
• Salt to taste
• Oil / ghee 1 cup

Directions:

• Combine chicken, salt, garlic, ginger and white vinegar and cook in a karahi on low heat.
• When the liquid evaporates add black pepper, green chillies, and red chillies.
• Heat oil in a pan till very hot and pour over the chicken.
• Add juice of lemon.
• Serve with naan or paratha.
• This chicken looks white when cooked, if you prefer a little color; add a pinch of yellow color with vinegar.

Preparation Time: 10 Mins
Cook Time: 20 minutes
Serves: 6

• Ghee 1 tablespoon
• Chicken thigh fillets, trimmed and halved 750g
• Onion, sliced 1 large
• Green capsicum, seeds and membrane removed, sliced 1
• Red capsicum, seeds and membrane removed, sliced 1
• Green chilli, chopped 1
• Cloves garlic, chopped 2
• Grated ginger 2 teaspoons
• Ground cumin seed 1 teaspoon
• Ground coriander seed 1 teaspoon
• Garlic paste 1 tsp.
• Ground garam masala ¼ tsp.
• Haldi powder ½ tsp.
• Dhuniya powder ½ tsp.
• Salt according to taste
• Crushed tomatoes 1 tin
• Water ½ cup
• Green chilli, sliced, for garnish
• Coriander sprigs to garnish

Method:

• Heat ghee in a medium sized heavy based frying pan. Add chicken and cook until browned on each side, but not cooked through. Remove and set aside.
• Add onion and cook over low heat until soft and golden. Add capsicums and cook a further couple of minutes.
• Add chilli, garlic and ginger. Cook for thirty seconds. Add cumin, coriander and curry paste.
• Add tomatoes and water and simmer for 5 minutes. Return chicken to the pan and season with salt. Cook, stirring for another couple of minutes, until chicken cooks through.
• Serve, garnished with coriander, with rice.

Serving size: Serves 8
Cooking time: More than 1 hour

• 1 package (3 ounces) cream cheese, softened
• 6 tablespoons butter, softened, divided
• 2 tablespoons minced chives
• 1/2 teaspoon lemon-pepper seasoning
• 1-1/2 cups finely chopped cooked chicken
• 1 can (4 ounces) mushroom stems and pieces, drained and chopped
• 1 package (12 ounces) wonton wrappers
• 2/3 cup crushed salad croutons
• Sweet-and-sour sauce, optional

Directions:

• In a small bowl, beat the cream cheese, 2 tablespoons butter, chives and lemon-pepper until blended. Stir in chicken and mushrooms.Place a rounded teaspoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center.
• Moisten remaining corner with water; roll up tightly to seal.
• Melt remaining butter; brush over wontons. Coat with croutons. Place on a baking sheet; freeze. Transfer to a large freezer bag; seal and freeze for up to 3 months.
• To use frozen wontons: Place wontons on greased baking sheets. Bake at 425° for 10 minutes. Turn; bake 5-10 minutes longer or until lightly browned. Serve warm with sweet-and-sour sauce if desired. Yield: about 4 dozen.

Note for Chicken Wonton Rolls:

Use egg rolls right off the bat with these – less mess, and you can double the recipe for large crowds.

Preparation Time: 40 min

Freezing Bake: 15 min

Serves: 48

• 1 1/2 pounds skinless, boneless chicken breasts (3 to 4)
• 1 cup flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 eggs
• 1 cup seasoned bread crumbs
• 1/2 cup grated Parmesan
• Unsalted butter
• Good olive oil
• Bamboo skewers (6 to 10 inches long)

Method:

• Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
• Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don’t crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.
• You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.

Ingredients:

• Chicken 1 kg
• Chickpeas (boiled) 1 cup
• Ginger Garlic Paste 2 tbsp
• Salt as per taste
• Onions (sliced) 2 medium
• Tomatoes (cubed) 3 medium
• Black Pepper Powder 1 tbsp
• Coriander Powder 1 tbsp
• Cumin Seeds 1 tsp
• Turmeric Powder 1 tsp
• Dalda VTF Banaspati 1/2 cup

Garnish:

• Green Chillies (Chopped) 3-4
• Fresh Coriander(Chopped) 1/2 bunch

Cooking Directions:

• In a pot, slightly heat Dalda VTF Banaspati on medium heat for 2-3 minutes.
• Add onions and fry till golden.Add ginger garlic paste with black peeper and saute for a minute.Then add tomatoes and cook until tender.
• Add salt, coriander powder, cumin, turmeric and chicken and stir well until banaspati separates.
• Add chickpeas with 2 cups of water and cook on low heat for
  10-12 minutes.
• Garnish and serve hot with naan.