Serves 4
Directions
- 1Grab your diced chicken breast.
- 2Add an egg to the chicken.
- 3Add minced garlic to the chicken and egg mixture.
- 4Add minced ginger to the chicken and egg mixture.
- 5Add white pepper to the chicken and egg mixture.
- 6Add salt to the chicken and egg mixture.
- 7Mix the chicken, egg, and seasonings together.
- 8Add potato starch into a separate bowl.
- 9Coat all of the chicken evenly with potato starch.
- 10Spray the coated chicken generously with cooking oil.
- 11Air fry the chicken at 200°C (400°F) for 14-18 minutes, flipping halfway.
- 12Alternatively, oven bake the chicken at 190°C (375°F) for 18-22 minutes, flipping halfway, until golden brown and crispy.
- 13To a pan on medium heat, add equal parts salt reduced soy sauce.
- 14Add water to the pan with the soy sauce.
- 15Add natural sweetener to the pan.
- 16Add minced garlic to the pan.
- 17Add minced ginger to the pan.
- 18Add chili paste to the pan.
- 19Add potato starch mixed with water to help the sauce thicken.
- 20Add chili flakes to the sauce.
- 21Add the cooked, crispy chicken to the sauce.
- 22Mix the chicken well until it is fully coated in the sauce.
- 23To a separate pan, add fat free evaporated milk.
- 24Add smoked paprika to the milk.
- 25Add chicken stock powder to the milk.
- 26Add light cream cheese to the milk and spices.
- 27Add light grated cheddar cheese to the mixture.
- 28Mix on low heat and let the cheese melt while you cook your pasta.
- 29Cook 320g of macaroni.
- 30Once the sauce is smooth and creamy, add your cooked and drained pasta.
- 31Mix the pasta with the sauce until combined.
- 32Divide everything into four equal servings.
Ingredients
- 700 g Diced Skinless & Boneless Chicken Breast
- 1 Egg
- 10 g Minced Garlic
- 10 g Minced Ginger
- 0.5 Tsp White Pepper
- 1 Tsp Salt
- 150 g Potato Starch
- Cooking Oil Spray
- 90 ml Salt Reduced Soy Sauce
- 90 ml Water
- 20 g Natural Sweetener
- 10 g Minced Garlic
- 10 g Minced Ginger
- 2 Tsp Chilli Paste
- 1 Tsp Potato Starch
- Water
- 1 Tsp Chilli Flakes
- 340 ml Fat Free Evaporated Milk
- 1 Tsp Smoked Paprika
- 1 Tsp Chicken Stock Powder
- 80 g Light Cream Cheese
- 100 g Light Grated Cheddar Cheese
- 320 g Macaroni/Elbow Pasta
Equipment
panbowlair fryerovenpottongswooden spoon
Tips
- When reheating add a drop of milk in the mac & cheese beforehand, this will make it creamy again.
- Reheat the chicken with the mac & cheese or preferably separately in the air fryer / oven for a few minutes for maximum crispiness.
- Flip the chicken halfway through air frying or oven baking for even crispiness.
- Mix the mac and cheese until smooth and creamy.
- Divide everything into four equal servings for meal prep and portion control.
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