20 skinless chicken pieces
2 tbsp of oyster sauce
1 tbsp of dark soy sauce
1/2 tsp of fresh of ground ginger
1/2 tsp of paprika
1/2 tsp of chilli powder
1 tsp of freshly minced garlic
1 tbsp of freshy chopped mint
1 tbsp of sweet chilli sauce
Pop all the ingredients into a bowl with the skinless chicken pieces and leave to marinade for at least an hour or 9ver night if preferred.
Place in the oven preheated to 195°c for 30 to 35 minutes or as I did below into my tefal actifry and cooked for 25 to 30 minutes.
Enjoy with seasonal stir fry veg or salad. I had potato salad with mine which goes like this⬇
Place 1 packet of baby salad potatoes into boiling water and cook until a knife slides through.
Strain and leave to cool, I always find using leftover potatoes are best and you get to use up the bits and piecesin your fridge. I HATE waste!!
Chop the potatoes into cubes and add 3 tbsp of extra light mayo, 1 tbsp of light salad cream, 1 tbsp of fat free greek yogurt or quark. Salt and pepper to taste. I also added some freshly chopped mint.