Salt and chilli chicken

Another Chinese fakeaway that’s well worth trying is this slimming world-friendly salt and chilli chicken. Just be careful to add the right amount of salt… I boobed the first time I made this, using a tablespoon rather than a teaspoon – I still feel thirsty when I think about that meal!

Tonight Matthew, I am... a Chinese fakeaway!

Tonight Matthew, I am… a Chinese fakeaway!

Syns on Extra Easy: 0


2 x chicken breasts, sliced
2 x eggs
Smash (the dried potato stuff)
1 x green pepper, sliced
1 x onion, sliced
1 x chilli, sliced
1 x tsp coarse sea salt

 How to make it

  1. Pour some smash onto a plate and add the teaspoon of sea salt to it – mix it through!
  1. Take your strips of chicken and dip it in a bowl of beaten eggs, before rolling it in the smash mixture – repeat until all the chicken is coated.
  1. Cook the chicken at 200° for about 20 minutes or until you think it has cooked through.
  1. While the chicken is cooking, stir fry (using fry light) the green peppers, onion and chillies.
  1. When the chicken is ready, add it to the pan to combine it with the vegetables.
  1. Serve with rice or noodles and devour.

Chicken and bacon fried rice

This fakeaway is so simple and pretty tasty. Best of all, it just about satisfies a craving for its high-syn sibling from the Chinese takeaway. I often worry about their takings now I’m back on the slimming world wagon…

This fakeaway meal is my first port of call when I fancy a Chinese!

This fakeaway meal is my first port of call when I fancy a Chinese!

Syns on Extra Easy: 0

Ingredients – for two people

2 x chicken breasts, sliced
2 x bacon rashers, sliced – cut the fat off before cooking!
2 x eggs
150g rice
Handful of mushrooms
Handful of peas
2 x spring onions, chopped
Dark soy sauce
Other veg if you fancy it

How to make it

1. Cook the rice according to the instructions on the packet and while it’s cooking, take care of steps

2. Stir fry the chicken (in fry light as always) and after a few minutes, add the bacon. Let that cook for a couple of minutes then add the mushrooms, peas and spring onions. At this point I usually add a generous dash of dark soy sauce.

3. In the meantime and in a separate pan, scramble the eggs. Don’t overdo it, take them off the heat just before they look like they’re ready as they’ll continue to cook once off the heat.

4. Drain the rice and add to the chicken mixture along with the scrambled egg and another generous slug of dark soy sauce. Stir so that all the ingredients are combined.

5. Serve and devour.