3 incredible chicken recipes to munch at Iftar this Ramzan

Do you desire to delve into the goodness of a plateful of a wholesome chicken meal? If your answer is in the affirmative, then cook these 3 amazing recipes that place chicken at the heart of the platter and reap the benefits of high content protein which is vital for your health, especially while you fast.

Chicken and Broccoli Stir Fry

Ingredients:

• Soy sauce

• Cornstarch

• Low-sodium chicken broth

• Honey

• Brown sugar

• Rice vinegar

• Sesame oil

• Boneless skinless chicken breasts

• Vegetable oil

• Green onions

• Ginger

• Garlic

• Broccoli florets

Method:

1. In a medium mixing bowl whisk together soy sauce and cornstarch. Mix in chicken broth, honey, brown sugar, rice vinegar and sesame oil, set aside.

2. Heat 1 Tbsp vegetable oil in a 12-inch non-stick skillet over fairly high heat. Dab chicken dry with paper towels then add to skillet in a single layer.

3. Cook chicken turning halfway through, until centre registers 165, about 6 – 7 minutes. Transfer to a sheet of aluminium foil and wrap to keep warm.

4. Reduce burner temperature slightly, heat remaining 2 Tbsp oil in now empty skillet. Add in green onions, ginger and garlic and saute 30 seconds.

5. Add in broccoli and water and saute until tender, about 5 minutes, while adding in an additional 1 – 2 Tbsp water as needed.

6. Stir soy sauce mixture once more then pour into skillet. Cook stirring constantly until sauce has thickened, about 1 – 2 minutes longer.

7. Add in chicken and any accumulated juices. Toss well. Serve warm over rice sprinkled with sesame seeds.

Cashew Chicken

Ingredients:

• Chicken breasts

• Cornstarch

• Olive oil

• Low sodium chicken broth

• Hoisin sauce

• Soy sauce

• Rice vinegar

• Honey

• Sesame oil

• Fresh ginger

• Fresh veggies – broccoli, bell pepper, garlic, green onions

• Unsalted cashews

Method:

• Toss chicken with 1 Tbsp cornstarch then cook half and time in the skillet, transfer.

• In a bowl whisk chicken broth, hoisin sauce, soy sauce, rice vinegar, honey, sesame oil and remaining 2 tsp cornstarch until well blended.

• Saute green onions, garlic, ginger, broccoli and bell pepper.

• Pour in sauce mixture and cook until thickened.

• Stir in cooked chicken, veggies and cashews. Serve over rice with green onions and sesame seeds.

Teriyaki Chicken Lettuce Wraps

Ingredients:

• 1 3/4 lbs boneless, skinless chicken breasts, diced into small pieces

• 2 1/2 Tbsp olive oil, divided

• 1/2 cup Soy Teriyaki Sauce and Marinade

• 2 Tbsp water

• 1 Tbsp cornstarch

• 1 Tbsp honey

• 1 cup sliced green onions, divided

• 1 clove garlic, minced

• 1 red bell pepper, cored, seeded and diced

• 1 (8 oz) can sliced water chestnuts, chopped

• 1 cup shredded carrots (2 medium)

• Romaine or iceberg lettuce leaves, for serving

• 1/2 cup roughly chopped unsalted cashews

Method:

1. Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Add chicken and saute 3 1/2 - 4 minutes, or until cooked through, tossing occasionally.

2. Transfer chicken to a plate, add remaining oil and repeat with remaining chicken. While chicken is cooking, whisk together teriyaki sauce, water, cornstarch and honey, set aside.

3. Heat remaining 1/2 Tbsp oil in same skillet over medium-high heat. Add garlic and 3/4 cup green onions and sauté 20 seconds.

4. Add bell pepper and water chestnuts and sauté 2 minutes. Whisk sauce mixture once more and pour into skillet.

5. Cook, stirring constantly, 1 minute. Add chicken, leaving excess juices on plate, and carrots, toss and let warm through.

6. Serve over lettuce leaves with remaining 1/4 cup green onions.