Chicken in Creole sauce

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Carolyn Robertson

First published: Apr 2010

Serves: 2

Time to make: 25 mins

Total cost: $6.80 / $3.40 per serve

(at time of publication)

Ingredients

More weights & measures

1 skinless chicken breast (150g), cubed

½ small onion, finely chopped

1 clove garlic, finely chopped

2 teaspoons oil

3 tomatoes, chopped

¼ green capsicum, diced

4 mushrooms, sliced

3-4 tablespoons sweet chilli sauce

1 tablespoon sultanasgolden raisinsX (optional)

2 baked jacket potatoes (see tip)

Instructions

1 Place chicken in a microwave-proof dish, cover and cook on high for 2 minutes. Cover and set aside, to stand.

2 Place onion with garlic and oil in a microwave-proof bowl and cook on high for 1 1/2 minutes.

3 Add tomatoes and capsicum and cook on high for 2 more minutes. Stir, add mushrooms and cook on high for 1 more minute.

4 Add chilli sauce with chicken and cook for 1-1 1/2 minutes on high until the dish is hot, stirring halfway through. Stir in sultanas (if using). Serve chicken with jacket potatoes.

NOTE: All timings are guidelines only, as individual microwaves will vary slightly.

Variations

Make it gluten free: Use a gluten-free brand of sweet chilli sauce.

HFG tip

To cook jacket potatoes: wash and pat potato dry. Prick skin with a fork and place on a microwave-proof dish. Cook on high for 5-6 minutes. Once cooked, wrap in foil. Stand for 3 minutes before serving.
Click here for some handy microwave tips.

Nutrition Info (per serve)

Calories 339cal

Kilojoules 1420kJ

Protein 24g

Total fat 7g

–Saturated fat 1g

Carbohydrates 50g

–Sugars 22g

Dietary fibre 6g

Sodium 300mg

Calcium 40mg

Iron 2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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