Sweet Chilli Chicken with Garlic, Lemon and Coriander

April 12, 2018 By RimmersRecipes

This recipe really elevates the humble chicken breast. It is worth marinating the chicken for an hour, as recommended, or over night if you have the time. This sweet chilli chicken breast recipe makes a large dish for two or a light lunch for four.

 Calories Fat Saturates Sugars Salt Carbs Protein Fibre
 272 13g 2g 4g 0.8g 6.1g 31.7g 0.7g

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Passive Time 1 Hour marinating time

Instructions

  1. To prepare the chicken breasts, slice them into strips and place in a mixing bowl.

  2. Add all ingredients – except the pak choi and the salad leaves – to the bowl.

  3. Mix well to cover the chicken and leave to marinate for 1 hour.

  4. Once ready to cook, place a wok or frying pan over a high heat. Add the chicken strips gradually, without stirring – they need to be left still to caramelise on the outside.

  5. Once caramelised and golden, turn over the strips and cook to reach the same colour on the other side, ensuring they are cooked through.

  6. Pick 6 pak choi leaves from the head and add to the chicken. Stir well to wilt and coat the leaves in pan juices.

  7. Divide the chicken and pak choi between 2 plates, spoon over the pan juices and garnish with the salad leaves. Serve immediately.