For lunch tomorrow they are getting one of my favourite dishes, Mustard Chilli Chicken. I’ve banned myself from eating it for a while because it’s deliciously naughty seriously full of calories. The shearers, on the other hand, will burn this off pretty quickly.
There isn’t a recipe as such – just a set of instructions. I precook 1 chicken breast per person, then let then cool. Into a frypan, put a blob of Thai Sweet Chilli Sauce, a blob of Wholegrain Mustard and enough cream to make it into a sauce. Rip the cooked chicken breasts into bite sized bits and cook them into the sauce until everything is hot. Serve with a green salad using the sauce as a dressing.