New favourite CHICKEN DINNERS

Use up leftovers to make these easy, flavour-packed meals

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COOK'S TIP

If using raw chicken pieces, add these to a hot wok with oil and seasoning. Cook fully before adding the other ingredients.

Spicy chicken and peanut stir-fry

Rustle up this speedy number using leftover chicken or cook from scratch (see Cook's Tip).

SERVES 3-4 PREP 5 mins

COOK 8 mins

* 1tbsp cooking oil

* 1 garlic clove, crushed

* ½ red chilli, seeds removed, chopped

* 2tbsp fish sauce

* 275g cabbage, shredded

* 200g Tenderstem broccoli

* Bunch spring onions, sliced diagonally

* 300g ready-to-wok noodles

* 2tbsp toasted sesame oil

* 200g cooked chicken, cut into strips

* 50g peanuts or cashews, finely chopped

* Juice 1 lime

* 3tbsp soy sauce

Heat the oil, stir-fry the garlic and chilli for 1 min. Add the fish sauce, cabbage and broccoli; fry for 3 mins or until tender.

Add the spring onions, noodles, sesame oil and chicken, and toss everything together. Cook for 2-3 mins before adding the nuts, lime juice and soy sauce. Serve straight away.

Leftover chicken chilli

Transform cooked chicken and roasted veg into this tasty Tex-Mex-inspired feast.

SERVES 4 PREP 20 mins

COOK 40 mins

* ½ red onion, sliced

* 1tbsp red wine vinegar

* 350g cooked chicken, shredded

* 200g leftover roasted veg, chopped

* 2tbsp olive oil

* 2tbsp chipotle paste

* 400g tin chopped tomatoes

* 415g tin mixed beans in tomato sauce

* 6tbsp shop-bought tomato salsa

* ½ vegetable stock cube, dissolved in 200ml boiling water

* 170g bag tortilla chips

* 100g Cheddar cheese, grated