A close friend of mine once ask, when I cook with ingredients that are not ‘everyday ingredients’, and what do I do with the left overs in the package?
That’s when meal planning comes to play. I plan my menu weekly, so I only need to go to the supermarket once a week, and have a list of what to buy for that week. It allows me to minimize wastage of fresh produce when I plan my meals.
This meal is one of those that helps me clear ‘leftovers’. Remember I used 2 pitas for my Chicken Tandoori Pita? Well, I have 3 left to make this.
Ingredient
- 3 pita bread
- 1 cup shredded mozzarella & cheddar cheese mix (I like to buy mine from cold storage for only $2.99)
- 1 chicken breast, skinless & diced
- 1/4 yellow onion, diced
- 1/4 tomato, seeded and diced
- 1 tbsp of diced green pepper
- 1/2 a small carrot, finely shredded
- 4 basil leaves, julienne
- 1/2 tsp lemongrass, finely chopped*
- 1/2 juice of a lime*
- 1 small clove of garlic, minced*
- 1/2 tsp grated ginger*
- 2 tsp tomato paste, divided*
- 1/2 chili padi, finely chopped and seeded*
- 1/2 tsp fish sauce*
- Dash of white pepper*
- 2 tsp BBQ sauce
- 1 tsp sweet thai chili sauce
- Salt and pepper
Preheat oven to 180*C.
Prepare your ingredients.
Season the diced chicken with salt and pepper.
Prepare your tom yum sauce mix.
Add the ingredients marked * together, using 1 tsp of tomato paste to hold them all together.
Pan fry the chicken to give it a little colour.
Use medium high heat to brown the chicken. I like to take them off the heat just shy of being completely cooked as it will be cooking again in the oven, and I didn’t want them to be dry.
Separate them into 3 portions.
Using the back of a spoon, spread the sauces on each pita bread respectively.
Tom yum toppings: Sweet chili chicken, onions, carrot, and green pepper
BBQ: BBQ chicken, onion, basil, and tomato
Classic tomato: Seasoned chicken, tomato, green pepper, and onion
I had some leftovers of the toppings… which I used to make omelette the next morning!
Topped with cheese and it is good to go in the oven for 15-20 minutes, depending on how brown you like your cheese to be.
No Comments