Satay chicken stir fry

As chinese new year is on monday i thought i would share a few chinese style recipes in the slimming world way.
serves 4-6 people but makes great leftovers and can be frozen! (2.5 syns for 4 people, even less for 6 people)

6 bonesless skinless chicken thighs (or use breasts if thats all you can get)
1 tsp baking powder (half syn)
2 tablespoons soy sauce
2 large onions in bitesize pieces
2 large green peppers in bitesize pieces
1 grated garlic clove and the same amount of grated ginger (would be roughly a tsp)
1 pack of green beans in bitesize pieces.
1 pack of amoy satay sauce (120g-10syns)
i usually serve this with rice! It is also very nice with some broccoli.

cut the chicken in bitesize pieces and coat in the soy sauce, garlic, ginger and baking powder. Put to one side for 20 minutes (this is a good time to prep your veg)
get your pan on a high heat spray generously with low cal spray and add your chicken in an even layer. leave for 30 seconds or until it will move freely in the pan. turn over the chicken, add in the green beans and cook for another minute., add a small splash of water and cover the pan to help steam the beans. When the water has evaporated let the pan get back up to heat and add the onions and green peppers.
Toss with the chicken and let them char a little. cook until the onions only just start to soften. (the onion flavour isnt as strong but still has a nice crunch to it)
add the stir fry sauce and a little water and toss through the chicken and veggies.

i hope you guys enjoy this recipe!

broccoli bake

greens are hard to get into children at the best of time, let alone adults. you know why? you boil the heck out of it!
This italian style broccoli pasta bake is creamy, savoury, garlicky and full of goodness.
4-6 people

1 broccoli head chopped finely (or briefly whizzed in food processor), grate up that stem it is packed full of goodness!!
300g dry pasta
2 large cloves garlic
salt and pepper
quark (no certain amount)
4 tbsp FRESHLY grated parmesan cheese (1 syn per tbsp)
fry light olive oil (if you have sunflower oil that is ok)
1 red onion finely diced
100ml unsweetened almond milk (1/2 syn)

cook your pasta for 6-7 minutes ( i know it doesnt seem long but it will be going in the oven)
meanwhile fry off your onion on low heat with fry light until softened, turn up the heat, add the garlic and broccoli, coating it in the onion and garlic, add a splash of water and cook for 5 minutes.
remove from the heat and stir the broccoli through the pasta with the parmesan, milk and 2-3 tbsp quark with a generous pinch of salt and pepper.
put in an oven proof dish and bake for 10 minutes at 20
0oC alternatively you could let it cool wrap it up and freeze for up to 6 months. just take out and bake for 40 minutes at 180oC.