From Sweet & Sour Chicken to Peanut Chicken Noodles, cook up a feast with our Asian inspired recipes.

Sweet & Sour Chicken

Family fakeaway night, coming up. Using our sweet and sour sauce mix, try this more-ish sweet and sour chicken dish ideal for easy weeknight teas.


  • 450g chicken breast
  • 200g basmati rice
  • 500g Morrisons Sweet & Sour Sauce
  • 1 diced green pepper
  • 1 diced red pepper
  • 1 diced onion
  • 1 small tin of pineapple chunks
  • 2 tbsp of vegetable oil
  • 175g fine white breadcrumbs
  • 1 egg
  • 50g plain flour
  • 100ml milk or water
  • Pinch of salt and pepper
  • Spring onion to garnish


  1. Cut the chicken breast into approx. 6cm strips.
  2. Prepare three bowls for breading your chicken. Combine flour, salt and pepper into the first, whisked egg and milk in the second and the fine breadcrumbs into the third.
  3. Coat the chicken strips in the flour, before dipping into the egg mix and coating with breadcrumbs.
  4. Place the chicken on a baking tray and place in a preheated oven at 180 degrees for 20 minutes, or you can use an airfryer if you have one. 
  5. Meanwhile, heat a medium saucepan with a splash of oil before adding the pepper and onion.
  6. Cook until soft then add the sweet and sour sauce to simmer gently. Add the pineapple then switch off the heat.
  7. Cook the rice according to the instructions then place the cooked chicken on the bed of rice before spooning over the sauce and serving immediately.

Peanut Chicken Noodles

Just when you thought there was nothing easier than a takeaway… our peanut chicken fakeaway came along… This easy-peasy noodle is sure to satisfy those takeaway cravings with a medley of crunchy veg and diced chicken coated in a sticky peanut butter sauce.


  • 400g diced chicken breast
  • 100g medium egg noodles
  • Veg oil

For the sauce

  • 400ml coconut milk
  • 1 lime
  • A splash of soy sauce
  • 2 tbsp peanut butter
  • 1 tbsp sweet chilli sauce

For the stir fry

  • 1 red onion
  • 100g broccoli
  • 1 green pepper
  • 1 red pepper
  • 100g sugar snap peas or mange tout
  • 50g baby corn


  1. Cook the noodles as per the pack instructions then set aside.
  2. Combine the sauce ingredients in a large bowl, combine and mix well.
  3. Heat a large skillet or wok with a drizzle of oil and fry the chicken until nicely browned before adding the veg and cooking briskly until soft.
  4. Once the chicken is fully cooked, add the sauce and cooked noodles to warm through.
  5. Transfer your stir-fry to a serving dish or bowls then garnish with sliced spring onion and serve with some prawn crackers.

Salt & Pepper Chicken

Family takeaway night, pending. Put our salt & pepper fakeaway on the menu this weekend - an easy-peasy tea guaranteed to excite the whole family.

Serves: 4
Prep time: 30 minutes
Cook time: 25-30 minutes


For the spice mix

  • 2 tbsp Chinese five spice
  • 1 tsp sugar
  • 1 tbsp garlic powder
  • 1 tsp salt and pepper
  • 1 white onion diced
  • 1 red pepper diced
  • 1 green pepper diced
  • 1 red chilli sliced
  • 1 bunch of spring onions sliced

For the chicken

  • 1 pack of chicken mini fillets 450g
  • 1 egg
  • 40g flour
  • 40g cornflour
  • 1/2 tsp baking powder
  • 1 bag of frozen chips


  1. Heat the oven to 180c then cook the chips as per the pack instructions.
  2. Grease a tray ready for the chicken.
  3. Get the ingredients for coating in two bowls: one bowl with the whisked egg and the flour, cornflour and baking powder mixed in another.
  4. Take a strip of chicken, dip in egg then coat in the flour mixture. Repeat until all coated-pop them on the greased baking sheet and cook in the oven for 25-30 minutes.
  5. Heat some oil in a large pan and add all of the diced and sliced vegetables.
  6. Cook quickly on a high heat, leaving the veg with still a crunch to it.
  7. Add the spice powder and coat everything well before tossing it all together with the chips and the chicken.
  8. Serve with a generous sprinkle of spring onions, more chillies if you want and a dash of soy sauce.

Thai Chicken Curry

School shoes, check. Book bag, check. Dinner tonight? We’ve sorted it. Serve up our 30-minute Thai Chicken Curry for an easy midweek meal the whole family can enjoy post-school run. Any seconds?

Serves: 4
Cook time: 30 minutes


  • 250g Rice noodles
  • 600-700g Chicken thighs with bone OR Boneless chicken thighs
  • 1 tbsp turmeric
  • 5 tbsp Red Thai curry paste
  • 4 tbsp oil
  • 6 garlic cloves
  • 1 cube ginger
  • 1 can full fast coconut milk
  • 2 tsp honey
  • 1 unwaxed lemon juice and zest
  • 1/4 cup fresh Thai basil
  • 2 small onions
  • 1 tbsp fish sauce
  • Salt
  • 1 head of broccoli


  1. Toss the chicken in a bowl along with 2 tablespoons of Red Thai curry paste and mix until the chicken is fully coated.
  2. Add a dash of oil to the pan that curry will be cooked in, while on medium heat add the chicken to the pan and brown on both sides (5 minutes).
  3. Take the chicken out and to the same pan add the chopped onions, ginger, garlic, the rest of the curry paste and the spices, sauté for 2 minutes until aromatic.
  4. Add the coconut milk along with ¼ cup of water, honey, the lemon juice and zest, fish sauce and chicken and allow to cook for 15 minutes on medium to high heat before adding the broccoli.
  5. Allow the broccoli to cook along with everything for 10-15 minutes or until the chicken is cooked before serving along with rice or noodles of your choice.
  6. If pairing with rice noodles as per recipe, follow the cooking instructions on the package.
  7. Garnish with Thai basil.