So far the boys have made fish and chips and a sausage, stuffing and garlic wedges traybake as part of the McCain Kids Teatime Takeover (#KidsTeatimeTakeover). They are already plotting what they will cook together next and have asked that I video the next one!
This week has been really busy so they decided they wanted to make something extra easy. All three of the boys love a jacket potato but I rarely make them on weeknights as I never feel they’re the same in the microwave and there’s rarely time for oven baked ones. The bake from frozen McCain Jackets came to the rescue for this recipe idea as they combine speed with taste and texture. And better still, they’re just potatoes and sunflower oil.
Whilst the potatoes were cooking in the microwave the boys set about making their stir fry. They have loved the challenge of coming up with their own ideas and (even better) making their own tea once a week. I think it might even have given them a new found respect for the thought and effort that goes into making their tea every night.
I thoroughly recommend it; it’s made us talk to each other about food – what they like, what they don’t like and importantly, about their day, and without the usual pressure of giving a list of the triumphs and tribulations. Taking the time to talk when we’re all ensconced in another activity, especially one usually reserved for the adults, has made for a closer evening. We’re big fans.
If you want to take part in the McCain Kids Teatime Takeover and swap roles with the kids and get them involved in making the tea, don’t forget to tag your pictures, videos and recipes with #KidsTeatimeTakeover
Chicken stir fry filled baked potatoes
Serves 4 adults or 2 adults and 3 – 4 children, scale up or down accordingly.
- 3 chicken breasts, cut into thin strips using scissors
- 3 garlic cloves, peeled and crushed
- 1 tbsp cornflour
- 1 tsp ground ginger
- ¼ tsp ground black pepper
- 3 tbsp soy sauce
- 2 tbsp runny honey
- 4 McCain Ready Baked Jacket Potatoes
- 2 tbsp rapeseed oil
- 1 small onion, peeled and thinly sliced
- 3 carrots, peeled, topped and tailed and cut into thin batons
- 160g baby corn
- 40mls cold water
Place the chicken strips in a bowl with the garlic, cornflour, ginger, pepper, soy sauce and honey.
Stir well, cover and leave to marinate at the bottom of the fridge.
Take the McCain Jacket Potatoes out of the freezer and remove from the carton.
Place them in the microwave and cook on full power (17 minutes 30 seconds 650W/Cat B, 16 minutes 750W/Cat D, 15 minutes 850W/Cat E) and leave to stand for 2 minutes after cooking. (You can also bake in a preheated oven at 220°C/fan 210°C/gas mark 7 on a baking tray for 45 – 55 minutes until crisp).
Prepare all the other vegetables whilst the jackets are cooking, then 5 minutes before the end of the cooking time pour 1 tbsp rapeseed oil into a wok or large frying pan and heat to a medium temperature (or the honey will burn). Fry the marinated chicken first for 3 – 5 minutes, remove and place in a clean bowl (not the one used to marinade) and set aside.
Wipe the wok/pan clean with kitchen paper and pour the second tbsp oil to the wok/pan and add the onion.
Fry for 1 minute until starting to crisp. Next add the carrots and corn and fry for a further 3 – 5 minutes until cooked through and starting to crisp. (Keep moving the vegetables all the time to stop them catching).
Lastly add the chicken back into the wok/pan along with the water and leave to bubble away until the sauce thickens a little.
Serve over the jacket potatoes.
NB: When preparing raw chicken be sure to wash your hands after handling and do not cross contaminate raw and cooked meat. For full guidelines take a look here.
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