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Chris Baber’s chicken dinners

From Mexican-inspired dishes to a picture-perfect pie, discover Chris Baber’s delicious recipes that put super-succulent chicken centre stage
Teriyaki chicken and mushroom fried rice

Teriyaki chicken and mushroom fried rice

“Ready in just 12 minutes, this is a great go-to when you need a quick supper – the sweet, spicy teriyaki sauce gives it an extra kick”
See the recipe
    • 1 pack (570g) M&S British Oakham chicken breast fillets, cut into bite-sized pieces
    • 2 tbsp M&S teriyaki sauce, plus extra to drizzle
    • 1 onion, finely sliced
    • 2 cloves garlic, finely chopped
    • 1 pack (300g) M&S Select Farms white mushrooms, roughly chopped
    • 2 eggs
    • 2 packs (250g each) M&S microwave basmati rice
    • 1 bunch spring onions, finely chopped
    • 200g garden peas, defrosted
    • 1 lime, juice only
    1. Mix the chopped chicken with 1 tbsp teriyaki sauce and set aside while preparing the other ingredients.
    2. Heat 1 tbsp olive oil in a large non-stick frying pan or wok.
    3. Add the onion, chicken and garlic. Season with salt and stir-fry for 2 minutes until golden.
    4. Add the mushrooms and peas and stir-fry for another 5 minutes.
    5. Push the chicken and mushrooms to the outside of the pan, then crack the eggs into the space in the middle. Scramble with a wooden spoon for 30 seconds, then stir into the chicken and mushrooms.
    6. Heat the rice in the microwave according to the packet instructions, then add to the chicken and mushrooms with half of the spring onions and 1 tbsp teriyaki sauce. Stir-fry for another minute.
    7. Squeeze in the juice of the lime and stir through.
    8. Serve with a drizzle of the teriyaki sauce and a scattering of the remaining spring onions.
Cajun chicken tostada

Cajun chicken tostada

“Guarantee smiles all round with these chicken tostadas. This easy-peasy midweek meal blitzes up avocado, coriander, lime and olive oil for a super-tasty dressing. Try making a double batch of the sauce to add to a salad or nachos the next day.”
See the recipe
    • 1 pack (284g) M&S cajun chicken breasts
    • 1 ripe avocado
    • 1 handful coriander, chopped
    • 3 tbsp extra virgin olive oil
    • 1 lime, juice only
    • 8 M&S soft tacos or tortilla wraps
    • 500g (2x packets) M&S microwave basmati rice
    • 6 large M&S Select Farms tomatoes, finely diced
    • M&S extra hot chilli sauce, to serve (optional)
    1. Preheat the oven to 200°C/180°C fan/gas mark 6.
    2. Cook the chicken for 27 minutes. Once cooked, shred with a couple of forks.
    3. While the chicken is cooking, make the dressing by blitzing the avocado, half of the coriander, the extra virgin olive oil, 100ml water, the juice of half the lime, and a good pinch of salt and pepper in a food processor. Whizz up until smooth – you may need to add a splash more water to loosen. Season to taste and then set aside.
    4. Toast the tacos or wraps in a hot dry frying pan for 30-60 seconds on each side until lightly golden and crisp.
    5. Heat the rice in the microwave as per the packet instructions. Add to a bowl with the remaining coriander and the juice of the other lime half. Season with a pinch of salt and pepper and mix together well.
    6. Serve up by spreading 1 tsp of avocado dressing over each toasted taco almost to the edges. Divide the rice between the tacos, spreading evenly across the sauce. Top each taco with the diced tomato and shredded chicken, and spoon over the remaining avocado dressing.
    7. If you want an extra kick, drizzle over some M&S extra hot chilli sauce.