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4 healthy meals you can make in 15 minutes


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When it comes to cooking, students can be a funny bunch. Some show up to freshers’ week equipped with ten cookbooks and an entire kitchen’s worth of pots, pans and utensils like some kind of young Mary Berry, while others turn up with little more than an oven tray, two bowls and a wok to their name, lacking the knowledge to even boil an egg. Whilst it may be an unfortunate stereotype, many of us are sadly situated in the latter camp.

All hope is not lost, however - food writer and TV chef Ching He Huang has recently partnered with Amoy to pioneer four new simple yet delicious recipes which hungry students can make with little more than a wok and a spare 15 minutes. So put down that microwave lasagne and take note, and before you know it you could be the biggest halls hit since Ring of Fire.

First up, baked crispy popcorn chicken with peanut satay dip, perfect for party food or just a moreish appetiser:


For the Baked Spiced Crispy Chicken Pieces

  • 300g Chicken thighs, skin off, deboned, sliced to 2cm pieces
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried chilli flakes
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt
  • 1 tablespoon grated fresh lemongrass (optional)

For the flour seasoning

  • 1/2 cup plain flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground cayenne chilli powder
  • 10 sprays of olive oil

To serve

  • 100g cucumber, middle removed, sliced to 1 cm batons
  • 100g carrots, peeled, sliced to 1cm batons
  • 120g Amoy Peanut Satay Sauce


  • Prepare all the carrot and cucumber. Keep chilled.
  • Preheat the oven to 180 degrees.
  • In a large bowl and add all the spice marinade ingredients, toss to mix well. Mix coating the chicken well. 
  • In a shallow bowl, mix together the flour and seasoning ingredients. Toss the chicken pieces in the seasoned flour, shake off any excess. Place the chicken on a glass heatproof roasting tray, sprayed with 5 sprays of olive oil. Place the chicken pieces on the tray and then spray with 5 more sprays of olive oil. (By using olive oil spray – reduces the amount of oil used and is lower in calories, this method is healthier than frying and cooks the chicken well).
  • Bake the chicken for 20-25 minutes at 180 degrees. Halfway through baking, using tongs to turn the chicken for even cooking.
  • To serve, transfer the chicken pieces to a serving bowl, place some long bamboo serving sticks, serve with Amoy Peanut Satay sauce decanted to a dipping sauce bowl, and some sliced carrots and cucumber. Garnish with coriander sprigs over the chicken. Serve immediately.

Next up, baked sweet and sour pork ribs. These ribs are delicious and simple to make, the perfect appetiser or barbeque snack:


  • 800g pork ribs, cut slits into the pork
  • 2 tablespoons fresh root ginger, peeled and grated
  • 1 tablespoon rice wine or dry sherry
  • 2 tablespoons Amoy Dark Soy Sauce
  • 2 x 120g Amoy Sweet and Sour Stir Fry Sauce


  • Preheat the oven to 180 degrees/gas mark 4.
  • Cut slits into the pork.
  • Add the pork ribs to a roasting tray. Grate the ginger over the pork and add the rice wine or dry sherry. Dress the pork ribs with Amoy Dark Soy Sauce. Pour in 2 packs (120g) Amoy Sweet and Sour Stir Fry Sauce and then rub in well with your hands, making sure all the ingredients have coated the pork well.
  • Wash your hands and place the tray in the oven and bake for 20-25 minutes. Remove and serve immediately.

Now for the mains, first up is a unique take on a classic: Bacon Chow Mein Stir Fry


  • 1 tablespoon of rapeseed oil
  • 75g smoky bacon lardons
  • 1 teaspoon of Amoy Dark Soy Sauce
  • 100g red peppers, deseeded and sliced to julienne strips
  • 75g mangetout, sliced into julienne strips
  • 70g beansprouts, washed, drained
  • 1 spring onion, sliced to julienne strips
  • 1 x 120g Amoy Chow Mein Stir Fry Sauce
  • 2 x 150g Amoy Singapore Curry Noodles
  • 1 tablespoon Amoy Reduced Salt Soy Sauce


  • Prepare the vegetables.
  • Heat a large wok (or large sauté pan) over high heat. Add the rapeseed oil and swirl it around so it coats the side of the wok (or pan). Add the smoked bacon lardons and fry for 1-2 minutes until crispy. Add 1 teaspoon of Amoy Dark Soy Sauce.
  • Add the red pepper, mange tout, beansprouts and spring onions to the pan and toss for 1 minute. Next, add Amoy Chow Mein Stir Fry Sauce and Amoy Singapore Curry Noodles and stir so all the flavours are mixed in well. Add 1 tablespoon of Amoy Reduced Salt Soy Sauce to add a pop of savory-ness at the end.
  • Ladle and divide to serve. Add garnish and eat immediately.

Finally, a delicious and healthy Thai Green Chicken Curry:


  • 1 tablespoon rapeseed oil
  • 2 sticks of fresh lemongrass, sliced to 1 inch pieces
  • 200g chicken thighs, de-skinned, de-boned, sliced to 1 inch chunks
  • 1 tablespoon of Amoy Dark Soy Sauce
  • 160g baby corn, washed, sliced in half on the angle
  • 160g French beans, top and tailed, sliced in half
  • 1 x 300g pack of Amoy Taste of Asia Thai Green Curry Cooking Sauce
  • 2 x 150g pack of Amoy Ribbon Rice Noodles


  • Prepare the vegetables
  • Heat a large wok (or large sauté pan) over high heat and add the rapeseed oil. Give the oil a swirl so it coats the side of the wok (or pan). Add the lemongrass and quickly stir for 30 seconds to release its aroma. Next, add the chicken thigh chunks and let them settle in the wok for 30 seconds to colour before tossing. Season the chicken with 1 tablespoon of Amoy Dark Soy Sauce to give the chicken colour and flavour. Toss the chicken for 3 minutes until browned and half cooked through.
  • Add in the baby corn and French beans. Stir for 1 minute, adding 2 tablespoons of cold water around the edges of the wok to create some steam to cook the vegetables. Add 1 (300g) pack of the Amoy Taste of Asia Thai Green Curry Cooking Sauce, cook on a medium heat simmering for 3-4 minutes until the chicken and vegetables are completely cooked through. Add 2 x 150g packs of Amoy Ribbon Rice Noodles and stir through well.
  • For an extra spicy kick, sprinkle 1 finely chopped, deseeded red chilli and a few sprigs of coriander to garnish. Divide between 2 serving bowls and serve immediately.

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