Chicken in a bag
An easy dish, perfect for staggered mealtimes
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Low-fat
- To make the bags, cut four large pieces of parchment paper, each about 35cm/14in square. Cut the chicken into strips. Tip the vegetables and stir-fry sauce into a large bowl and mix well.
- To fill the bags, add the chicken and noodles and mix well. Pile a quarter of the mixture in the middle of each piece of parchment paper. Make a parcel by folding two sides of the paper into the centre and folding them together to seal, then folding and tucking under the cut paper edges. Repeat with the rest of the paper and ingredients, then put them in the fridge (they will keep there for up to a day).
- Microwave the parcels one at a time on High (850W) for 5-6 minutes. Serve with soy sauce for splashing.
383 kcalories, protein 37g, carbohydrate 50g, fat 5 g, saturated fat 1g, fibre 4g, sugar 1g, salt 2.44 g
Recipe from Good Food magazine, May 2002.
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Ingredients
- 4 boneless skinless chicken breasts fillets, about 450g/1lb total weight
- 350g pack prepared stir-fry vegetables (from the chiller cabinet)
- 100ml sachet stir-fry sauce , such as black bean, sweet and sour or Thai
- 4 x 150g pouches Straight-to-Wok noodles
- soy sauce , to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Low-fat
This recipe is so easy that the kids can cook their own supper.
Ingredients
- 4 boneless skinless chicken breasts fillets, about 450g/1lb total weight
- 350g pack prepared stir-fry vegetables (from the chiller cabinet)
- 100ml sachet stir-fry sauce , such as black bean, sweet and sour or Thai
- 4 x 150g pouches Straight-to-Wok noodles
- soy sauce , to serve
383 kcalories, protein 37g, carbohydrate 50g, fat 5 g, saturated fat 1g, fibre 4g, sugar 1g, salt 2.44 g
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01 December 2011
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27 November 2012
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