Print Recipe. I'm nominating Jo over at Jo's Kitchen to receive an ActiFry from Tefaland take on the Tefal #ActiFry challenge - can't wait to see what Jo will cook
Add the chicken, peppers, and onion and stir to combine. 12 pounds boneless, skinless chicken thighs (6 to 8). 12 medium red or green bell peppers, cored, seeded, and chopped. 11 large onion, choppedPlace the brown sugar, vinegar, ketchup, and cornstarch in a 6-quart or larger slow cooker and whisk until the cornstarch is dissolved. 1Cover and cook on the LOW setting for 2 to 3 hours or on the HIGH setting for 1 to 2 hours
ADI promise that Mark’s gluten free sweetandsourchickenrecipe tastes exactly like the Cantonese-style dish you probably remember ordering from your local takeaway
For the rice, fry off the pepper, onion andsweet corn with fry light in a pan. This fragrant chicken dish is perfect for Summer BBQs (and even indoor grills when the great British weather lets us down
Then bingo the TefalActiFry caught my eye and I knew that it would be perfect for the job of roasting my chicken thighs in a really efficient way and with minimal mess
It was something we hadn't tried before and I found it on the Slimming World website, they have so many good healthy recipes so definitely check it out
Long before I ever cooked Indian food, my passion was in Chinese, Thai and Mexican cooking so I’ve decided to post a few of those recipes on the blog too
It’s not just for chips though – you can also cook curries, casseroles, stir-frys, risottos, meat, veggies and desserts in the ActiFry, to name just a few
My Recipe. noneIngredients2 chicken breasts, cut into chunks2 tbsp soy sauce1 tbsp of cider or white wine vinegar4 tbsp orange juice1 tbsp tomato puree1 small red pepper, seeds removed and then finely diced120g tinned or fresh pineapple, cut into small chunks1 tsp brown sugarFrylightMethodStir fry the chicken in Frylight for 5 minutes in a frying panput the pineapple, pepper, soy sauce, vinegar, tomato puree, orange juice and sugar into a small pan, stir well, and bring to the boil. Add about 4tbsp water, and then use a hand blender to fully puree the sauce. Add the chicken, and allow to simmer in the sauce for 15 minutes. 2 chicken breasts
Thai Chicken Broth This was the first Thai recipe I ever tried and I still…. This recipe was born out of my plans going a little off piste last Saturday
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