Carrots, green beans and peas were the choice of vegetables on this occasion. There are many others that could be used too. Cauliflower, Broccoli and Mange Tout are just three that spring to mind
Everything cooks in the steamer too making it an almost one pan dish. That saves on the after dinner washing up as well.
To finish off, grab some slices of wholemeal bread and use them to mop up any gravy that remains on the plates. Very tasty and filling too.
Cooking Time: 35 mins
- 4 pieces Soy Paprika Chicken
- Soy Sauce
- 550g can New Potatoes
- Green Beans
- 8 Yorkshire Puddings
- Gravy granules
- Mint Sauce
- Set the steamer up so that it has enough water to cook for 30 minutes,
- Put the chicken fillets into the bottom tray.
- Sprinkle a little soy sauce onto each chicken piece and rub in.
- Sprinkle paprika on top. More will give a spicier flavour so choose according to taste.
- Add a little salt.
- Leave to stand for about an hour so that the chicken can absorb the soy and paprika
- Put the peas, green beans and carrots into the second layer of the steamer. Sprinkle on a little salt of desired.
- Drain the potatoes then put into the third level. Fresh could be used rather than a can but I am sometimes a lazy chef.
- Set everything onto the steamer, cover then switch on so things can cook for about 30 minutes.
- About 5 minutes before the steamer finishes is the time to prepare the gravy. Make up according to the instructions then add in 1-2tsp of mint sauce. Mix well then stand on top of the steamer to thicken and stay hot.
- Put the yorkshire puddings under a hot grill so that they cook through and crispen.
- Divide everything between four serving plates.
- Serve and Enjoy