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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Pot-roast chicken with stock in a casserole dish
Pot-roast chicken with stock
A star rating of 4.9 out of 5.39 ratings

Pot-roast your chicken to ensure that it's succulent. This recipe will also give you an amazing stock to use in other recipes so it's a winner all round

Chicken & leek filo pie served in a pie dish with a slice cut out
Chicken & leek filo pie
A star rating of 4.9 out of 5.35 ratings

Use up leftovers from a roast dinner to make this delicious chicken and leek pie with filo pastry topping. Serve with cabbage and mash for true comfort food

Mexican chicken & black bean wraps served on a chopping board
Mexican chicken & black bean wraps
A star rating of 4.8 out of 5.13 ratings

Make the most of leftovers from a roast chicken with these Mexican chicken and black bean wraps, which need just 15 minutes to prep. Ideal for a midweek meal

Nutrition: Per serving

  • kcal265
    low
  • fat4g
    low
  • saturates1g
  • carbs30g
  • sugars7g
  • fibre5g
  • protein19g
  • salt1.8g
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Method

  • step 1

    Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.

  • step 2

    Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.

Recipe from Good Food magazine, February 2018

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Comments, questions and tips (8)

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Overall rating

A star rating of 4.7 out of 5.36 ratings

HannahSp

Can't rate as I just use this as the basis for an instant pot soup, but it is so delicious. I add in 5spice with the soy sauce (2tbsp) and honey, and then stick a frozen chicken breast, a chicken stock cube/pot and a litre of cold water. 2mins of high pressure and a natural pressure release (about…

This has been removed

rosalind.crowford

Not the nicest recipe, the soy overtook the taste of the chicken stock and had to add lots of extras to flavour it.

EmilyBrady

I personally really liked it, I didn’t put in all the soy, I put in 2 tbsp. I used chicken from yesterday’s birthday dinner and boiled the bones for chicken stock. I also put in a whole Chinese cabbage instead of half, I hope you can change the recipe or find an alternative. But either way, don’t…

Mintyintherain

Very tasty. I used the stock from the pot roast chicken but didn’t strain it first. I did add garlic and a tiny bit of 5 spice after reading the comments. I also used a ball of stem ginger and some of the syrup and chilli flakes as that was what I had in. As I didn’t have any greens I added in some…

nazerine

Really delicious Monday night dinner using my leftover roast chicken from the day before! I added 2 fat cloves of crushed garlic in when frying the chilli off. And a tbsp of fish sauce and mirin in with the stock. Served with fresh coriander and a wedge of lime. Was lovely! Saved the recipe.

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