With these delicious speedy recipes, dinner will be ready in less time than calling for takeout.

Portrait of Tammy Strobel

With these delicious speedy recipes, dinner will be ready in less time than calling for takeout

Photos: Rob Shaw, Scott Hawkins & Brett Stevens/
Photos: Rob Shaw, Scott Hawkins & Brett Stevens/

Tandoori Chicken Pizza

| Prep 15 mins + Marinating | Cook 10 mins | Serves 4 |

1 barbecued chicken, flesh sliced thickly

⅓ cup tandoori paste

4 store-bought naan bread

⅓ cup tomato paste

250 g punnet cherry tomatoes, quartered

2 green onions, finely sliced

1 cup grated mozzarella cheese

Natural yoghurt, coriander, mango chutney, lime cheeks, to serve

1 Preheat oven to 200 C. Line two oven trays with baking paper.

2 In a large bowl, combine chicken and tandoori paste, tossing well to coat. Set aside 20 mins.

3 Place naan on trays. Spread tomato paste over each. Divide chicken mixture between each.

4 Top each pizza evenly with tomatoes and onions. Sprinkle with cheese.

5 Bake 8 to 10 mins until naan is cooked through and cheese melts. Dollop with yoghurt and scatter with coriander. Serve with chutney and lime cheeks.


Use a normal, ready-made pizza base or tortilla wrap in place of naan.

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Fast Chicken Pad Thai

| Prep 5 mins | Cook 10 mins | Serves 4 |

200 g packet Pad Thai rice noodles

½ cup lime juice, plus wedges to serve

2 tbsps brown sugar

2 tbsps fish sauce

2 tbsps sesame oil

2 eggs, lightly whisked

2 carrots, sliced

½ barbecued chicken, flesh shredded

4 green onions, sliced

2 garlic cloves, crushed

½ cup coriander leaves

¼ cup unsalted roasted peanuts, chopped Sliced red chilli, bean sprouts, to serve

1 Prepare noodles following pack instructions. Drain and rinse under cold water. Set aside.

2 In a jug, whisk lime juice, brown sugar and fish sauce together. Set aside.

3 In a wok or a large frying pan, heat 2 tsps sesame oil on high. Add egg, swirling to coat wok. Cook 1 min until set. Transfer to a board, roll and thinly slice.

4 In same wok, heat remaining oil on high. Stir-fry carrots 1 to 2 mins until tender-crisp. Add chicken, onion and garlic and stir-fry 3 to 4 mins until heated through. Add noodles, sauce and egg to wok, tossing 1 to 2 mins to heat through.

5 Serve noodles topped with coriander leaves, peanuts, chilli and sprouts. Accompany with lime wedges.


You can save even more time by using the Bosch MaxoMixx 12-speed hand blender to chop the peanuts. This versatile gadget can chop, slice, grate, mash and whip!

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Clear Chinese Chicken Noodle Soup

| Prep 10 mins | Cook 15 mins | Serves 4 to 6 |

6 cups chicken stock

1 cm ginger, peeled, grated

1 clove garlic, crushed

2 x 250 g fillets chicken breast

200 g rice stick noodles

1 bunch choy sum (cai xin), chopped Fried shallots, sliced chilli, to serve

1 In a saucepan, combine stock, ginger and garlic. Bring to simmer on medium. Add chicken and reduce heat to low. Simmer, 12 to 15 mins, until chicken is cooked through.

2 Meanwhile, soak noodles in boiling water following pack instructions.

3 Remove chicken from stock and shred using 2 forks. Add choy sum to soup and simmer 1 min. Stir drained noodles and shredded chicken through broth.

4 Divide chicken, noodles, choy sum and broth among 4 serving bowls. Serve topped with shallots and sliced chilli. Accompany with lemon or lime wedges, if liked.

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Sticky Soy Chicken

| Prep 5 mins | Cook 15 mins | Serves 4 |

2 tbsps honey

2 tbsps soy sauce

2 cm ginger, peeled, finely grated

2 cloves garlic, crushed

1 barbecued chicken, cut into

8 pieces

1 tbsp sesame seeds Steamed rice, choy sum, to serve

1 Preheat oven to moderate, 180 C. Line oven tray with baking paper.

2 In a small jug, mix honey, soy, ginger and garlic together.

3 Place chicken pieces skin side up on tray, Brush well with glaze. Sprinkle with seeds.

4 Bake 12 to 15 mins, basting halfway through, until skin is sticky and golden. Serve with rice and greens.


When buying the chicken, ask for it to be cut into pieces, to save time and mess at home. If you like a bit of heat, add 1 tbsp hot chilli sauce to the glaze mixture.

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Tomato and Chicken Pasta

| Prep 15 mins | Cook 10 mins | Serves 4 |

400 g spaghetti

3 tomatoes, finely chopped

½ cup pitted Sicilian green olives, chopped

⅓ cup flat-leaf parsley, finely chopped

⅓ cup extra-virgin olive oil

2 tbsps baby capers, rinsed

1 lemon, zest, juiced

3 cups shredded barbecued chicken Mixed leaves, to serve

1 In a large saucepan of boiling salted water, cook paste until al dente following packet instructions.

2 Drain pasta and return to pan with ½ cup cooking water. Add tomatoes, olives, parsley, oil, capers, lemon zest and juice. Cook, stirring 1 to 2 mins, until it starts simmering.

3 Toss shredded chicken through. Season. Serve with salad.

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Speedy Satay Chicken Noodles

| Prep 15 mins | Cook 10 mins | Serves 4 |

750 g chicken thigh fillets, sliced thickly

⅓ cup satay sauce

4 x 75 g packet 2-minute mi goreng noodles

2 cucumbers, chopped

4 green onions, finely sliced, tips shredded

1 In a bowl, combine chicken, half satay sauce, noodle seasoning sachets and a splash of vegetable oil. Mix well.

2 Preheat a chargrill pan or barbeque plate on high. Grill chicken 2 to 3 mins each side until cooked through.

3 Meanwhile, cook noodles following pack instructions. Rinse noodles under cold water and drain well.

4 Divide noodles between bowls. Top with chicken and combined cucumber and sliced onion. Finish with shredded tips and some sliced red chilli and coriander leaves, if liked.


A quick way to make a pasta dish healthier is to go with a whole grain pasta. San Remo’s 100% Organic Brown Rice pasta is low GI (suitable for diabetics), and free of gluten, eggs and dairy.