This month’s affordable recipes require one preparation but will deliver two meals. Freeze the leftovers or use them to make another dish.
Don’t dis leftovers! Here’s how to cook once and eat twice.
Crispy sriracha chicken strips
Serves 6 Preparation time 20 minutes Cooking time 10 minutes
Freeze a portion of these chicken strips for a quick meal. Serve the strips cold with bread rolls and mayonnaise or hot with a sweet chilli sauce.
• 1 kg chicken breasts, deboned and skin removed
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ½ teaspoon Italian herbs
• ½ teaspoon smoked paprika
• ¼ cup flour
• 1 egg
• 2 tablespoons milk
• 1 teaspoon sriracha sauce (or any chilli sauce)
• ½ cup cornflakes, crushed
• ½ cup breadcrumbs
• ½ cup cooking oil
1 Cut the chicken into 2 cm-wide strips. Place the chicken strips in a single layer on your work surface. Combine the seasoning with the flour. Dust the chicken with half of the seasoning. Turn the strips over and season the other side. 2 Beat the egg, milk and sriracha sauce together in a deep plate. Mix the cornflakes and breadcrumbs together on a separate plate. Dip each chicken strip into the egg mixture and then roll it in the crumbs. Put the strips on a plate and refrigerate. Use the strips within 2 days or freeze them in ziplock bags. 3 Heat half of the oil in a pan and shallow-fry the chicken strips until golden brown and cooked. Add oil as needed.