aldi recipe

Tender juicy chicken coated in a spicy Korean sauce. The best Asian style spicy chicken dinner

Easy 30 Minute Spicy Korean Chicken

400 g chicken breast mini fillets (chicken breast is fine too)

vegetable oil (divided)

Sriracha

cornstarch

soy sauce

honey

ginger

garlic (peeled and minced)

chilli powder

rice

broccoli

peanuts

lime wedges

green onions (sliced)

mix marinade

Start by mixing the marinade. Place all the ingredients but 1 tablespoon of oil in a small bowl and whisk to combine. Place the chicken in the marinade and toss well to coat. Leave in the fridge for 30 minutes up to 24 hours. *See notes

cook rice

While the chicken is marinating put the rice on to cook according to the package instructions and steam the tender stem broccoli in a steamer or gently simmer water. Set the rice and broccoli aside to keep warm until the chicken is cooked.

heat skillet

Heat the remaining tablespoon of oil in a cast iron or stainless steel skillet. Once the oil is hot and shimmers, use tongs to lift the chicken out of the marinade and place in the hot pan. Reserve the marinade.

saute chicken

Sautee the chicken until the pieces are golden and cooked through. This should only take about 5-10 minutes depending on the size of your chicken pieces. Once the chicken is cooked, pour the reserved marinade into the pan and simmer for about 2 minutes, until it thickens into a shiny sticky sauce.

serve with rice

Serve the chicken over steamed rice and top with the chopped peanuts, spring onions, lime wedges and the steamed tenderstem.

serves 2

Serves 2 with leftovers or 3-4 smaller appetites.

Easy and cream Cajun chicken pasta is an amazing 30-minute dinner that everyone loves. Only 9 ingredients are needed for this incredible chicken pasta recipe.

Easy Creamy Cajun Chicken Pasta (30 Minutes)

olive oil

Cajun spice (divided)

300 g chicken breast

garlic (minced)

brown onion (diced)

tomatoes

150-200 ml single cream

lemon

300 g penne (or any pasta)

coriander (chopped)

cheese

Chop the chicken into 1-inch cubes and toss with 2 tablespoons of the Cajun spice. Heat the oil in a high-sided skillet. Once the oil is hot it will shimmer. Add the chicken to the oil and cook until the pieces are golden and cooked through. Remove to a plate while you make everything else.

Add the garlic and onion to the pan and sauté gently until the garlic is fragrant and the onion is translucent. If needed add a splash of water to help scrape up any brown bits of chicken. Pour in the chopped tomatoes, and the remaining tablespoon of Cajun spice and bring to a simmer for 5 minutes.

Pour in the cream and stir well. Add in half the lemon juice and taste. If you’d like a bit more brightness to the sauce add the remaining lemon juice.

Add the chicken back to the pan and cook until the chicken is cooked through. Toss in the pasta and stir well to coat all the noodles. Mix in the coriander and serve with grated parmesan cheese.

These pan-seared brown sugar pork chops are the perfect balance of sweet and spicy, featuring a flavourful blend of spices and brown sugar. This recipe is quick and easy for a weeknight dinner that everyone will love.

Easy 30 Minute Brown Sugar Pork Chops

pork chops (about 1 inch thick)

brown sugar

chili powder

oregano

Cajun seasoning

paprika

garlic powder (granules)

Salt and pepper

In a small bowl, combine brown sugar, chili powder, dried oregano, Cajun seasoning, paprika, and garlic powder. Mix well.

Prepare the Spice Mix:

Pat the pork chops dry with a paper towel. Season both sides with salt and pepper, then rub the spice mixture evenly over each chop.

Season the Pork Chops:

Heat the olive oil in a large skillet over medium-high heat until hot.

Heat the Pan:

Place the pork chops in the skillet and cook for 4-5 minutes on each side, or until they reach an internal temperature of 145°F (63°C) and have a nice caramelized crust.

Cook the Pork Chops:

Remove the pork chops from the skillet and let them rest for 5 minutes before serving.

Rest the Pork Chops:

Creamy leek and chicken soup is a simple 30-minute recipe idea. Spiced with turmeric and topped with fresh herbs this is a cosy and healthy soup recipe.

Easy Creamy Leek and Chicken Soup

onion

thyme (leaves picked)

celery (sliced)

leeks

vegetable stock (made

turmeric

curry powder

potatoes

chicken breasts (boneless skinless)

parsley (finely chopped)

cider vinegar lemon

saute onion

Pour the oil into the cast iron pot. Once the oil is hot and starts to shimmer add in the diced onion, garlic and the thyme leaves. Let this gently sweat for about 5 minutes until the onions are very soft and translucent but have no colour.

slice leeks

Add in the cleaned and thinly sliced leeks and celery. Continue to cook until the leeks are soft and tender and starting to smell fragrant.

peel the potatoes

While the onions and leek are sweating peel the potatoes and cut them into large chunks. About 3.5cm cubes is what we're looking for. Stir the potatoes into the softened onions and leeks and stir well to make sure that the potatoes get fully incorporated. Season well with sea salt. *see notes

pour vegetable stock

Pour the vegetable stock into the pot and stir in the curry and turmeric. Bring the soup to a boil then turn it down to a simmer. Add in the whole chicken breasts and cook covered until the potatoes are tender. Once the chicken is cooked (this should take about 10 minutes) remove the breasts to a chopping board and let cool for a few minutes before using 2 forks to pull apart and shred the chicken. *see note 3

cook the soup

Once the potatoes are cooked all the way through use a stick blender or an upright blender to blend the soup until it's smooth and has a thick creamy consistency. Depending on how thick you like your soup, you may need/want to add more water.

blend the soup

Once the soup is blended place it back in the pot if you used an upright blender and stir the chopped parsley and shredded chicken into the soup. Taste and adjust the level of seasoning if required. Add in the lemon juice or a small splash of cider vinegar to balance out the flavours and bring some much-needed acidity to the soup.

Personally, I enjoyed it. I followed the recipe and didn’t make any modifications. My husband and kids weren’t a fan of it.

Was sick this week and made this soup. It's mild but full of flavour and it is the most comforting soup I've had in a long time. And easy to make! Thank you.

Loved this recipe! Easy to make but really great and complex flavour using only basic spices. Definitely make this again!

These oven-baked chicken goujons are a healthier alternative to the traditional deep-fried version.

Crispy Oven Baked Chicken Goujons Recipe

chicken breast

½ cup plain/all-purpose flour

eggs

Olive oil

Parmesan cheese)

Preheat the oven to 200°C (390°F). Line a baking tray with parchment paper. Cut the chicken breast into finger-width strips.

In one bowl, mix the flour, paprika, salt, and pepper.

In a second bowl, beat the eggs. In a third bowl, place the breadcrumbs. If using, mix in the grated Parmesan cheese.

Prepare the coating

First, dip each strip of chicken in the flour mixture.

Then, dip in the beaten egg. Finally, roll in the breadcrumb mixture.

Coat the chicken

Place the breaded chicken strips onto the lined baking tray. Drizzle with a little olive oil for extra crispness.

Bake in the preheated oven for about 20 minutes, or until golden and fully cooked through.

Arrange on the tray

Preheat the air fryer to 180°C (350°F).

Arrange the chicken: Place the breaded chicken strips in a single layer in the air fryer basket, ensuring they do not overlap.

Air fry for about 12 minutes, or until the goujons are golden and crispy. No need to turn them during cooking.

Air Fryer Instructions:

These were so easy to make and so crispy and delicious! Loved 'em.

Absolutely love these chicken goujons. Easy to make and so much healthier than shop bought!

These are fantastic! My girls loved them and they are so fussy. I will never buy frozen again!

Love these goujons! Been looking for a recipe that's not deep fried and this is the best one I've tried by far. And I've tried lots!

This easy curry chicken thighs recipe is perfect for a quick and flavourful meal. With tender chicken simmered in a rich, aromatic sauce, it's sure to become a family favourite.

Quick and Easy Chicken Thigh Curry

ml vegetable oil

onion (chopped)

ginger (minced)

kg chicken thighs (skin-on, bone-in (boneless, skinless thighs can also be used))

tomatoes (see notes)

400 ml tin coconut milk (see notes)

chili powder (adjust

lime

coriander

Preheat the oven to 190ºC.

Preheat the oven:

Heat the oil in an ovenproof dish (a cast iron one works well). Season the chicken with salt and pepper. Once the oil is hot (shimmering), brown the chicken skin-side down until crispy, about 5-8 minutes. Remove the thighs and set aside.

Cook the chicken:

Drain the excess oil from the pan, leaving about 1 tablespoon. Add the chopped onion, garlic, and ginger. Sauté for 5 minutes until the onions are soft, translucent, and slightly golden.

Fry aromatics:

Pour the chopped tomatoes and coconut milk into the pan. Whisk well, then taste and adjust seasoning with salt and pepper. Add the curry powder, chili powder, honey, and lime juice. Bring to a gentle simmer.

Make the sauce:

Return the chicken thighs to the pan, placing them in the sauce. Transfer the pan to the oven and cook for 20 minutes, until the chicken is fully cooked and the sauce is bubbling and thickened.

Combine and bake:

Serve over basmati rice and sprinkle with chopped coriander.

Serve:

Easy and quick chicken curry. Great recipe.

Hello! I just got back from the store with the ingredients and I am realizing now that I bought “unsweetened” coconut milk :( I don’t cook with it often so I didn’t realize I needed to check for that. Does it make a difference? I will go back to the store if I need the sweetened one! Thank you :)

Delicious, quick and easy. I added peppers and instead of coconut milk I added ALDI’s mango and passion yogurt. Thanks for yet another great recipe.

This chicken curry is very delicious very good I have made it three times now. I changed the recipe a little bit by adding 2 cans of coconut milk and added a little bit more chicken and added more vegetables like mushrooms and celery  and used 4 onions.  It came out amazing!

cooked for me and the wife plus 4 kids, For once it was a meal where nobody had any complaints or picked at it, only problem was sauce was a bit watery so we just wacked it in a pan and turned heat up, stirred til thickened

I make this recipe pretty much once a week! Absolutely love it. Thank you!

So delicious and rich! Only thing I’d say is my chicken thighs needed much longer than 20 minutes. Cooked them for 35 - not sure why this is because oven was preheated, lid off, correct temp etc.

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Easy 30 Minute Spicy Korean Chicken

Easy Creamy Cajun Chicken Pasta (30...

Easy 30 Minute Brown Sugar Pork Cho...

Easy Creamy Leek and Chicken Soup

Crispy Oven Baked Chicken Goujons R...

Quick and Easy Chicken Thigh Curry

Top 6 aldi recipe recipes from across the web

The most viewed aldi recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy 30 Minute Spicy Korean Chicken

Easy Creamy Cajun Chicken Pasta (30...

Easy 30 Minute Brown Sugar Pork Cho...

Easy Creamy Leek and Chicken Soup

Crispy Oven Baked Chicken Goujons R...

Quick and Easy Chicken Thigh Curry

The most viewed aldi recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine