Sunday, 1 March 2015
Easy Mexican stir-fry
As a foodie blogger, I enjoy taking part in cooking challenges. It is always great fun. To celebrate winning the first prize in Sauce & Cooking category for this year's Product of the year awards, Knorr Flavour Pots have invited food bloggers to take part in Knorr Flavour Pot - Product of the Year challenge. The whole range features nine different tasty flavours including Mixed Herbs, Three Peppercorn, Curry, Garlic, Mixed Chillies, Garden Herbs, Ginger & Lemongrass, Paprika and Mexican. I have tried quite a few flavours from the range, and was glad to have an opportunity to expand my knowledge of the range.
I received a hamper of food ingredients including the whole range of Knorr Flavour Pots and a gift voucher to buy extras.
With the varied range of flavour pots, I cooked a whole plethora of meals from butternut squash risotto to soup, from pasta bake to Mexican chicken stir fry.
Mexican chicken stir fry
2 chicken breasts, cubed
2tbsp avocado oil
1 sweet red pepper
1 Knorr garlic flavour pot
1 Mexican flavour pot
a hanfdul of sweetcorn, frozen
1/2 lemon, juice and zest
1 avocado, cubed
lettuce leaves, to serve in
Cube two chicken breasts and fry them with the avocado oil, together with the sliced sweet pepper and two Knorr Flavour pots - Garlic and Mexican. Add the lemon juice and zest and a handful of frozen sweetcorn. Once the chicken is cooked through, mix it with the cubed raw avocado and serve in lettuce leave boats.
This is a very easy recipe, yet full of flavours and textures. It will make a light lunch or dinner.
Knorr Flavour Pots save you time (no need to chop the garlic or mix the spices for the Mexican flavour). The chicken was succulent and tasty.
I used an avocado oil in this recipe, but you can substitute it for the olive or vegetable oil.
Disclosure: as mentioned above, I received a hamper of products to play with. All opinions are mine.