Everyday recipes
Sweet and spicy chicken
Per serve: 794KJ
Total fat: 3.3G
Sat fat: 0.9G
INGREDIENTS
chicken breast fillets, 2 x 225g, trimmed
lime, ¼ cup juice, plus wedges, to serve
honey, 2 tablespoons
salt-reduced soy sauce, 1 tablespoon,
plus 1 tablespoon extra
seeded mustard, 1 tablespoon
coriander, 1 tablespoon chopped
green onions, 2, sliced
garlic, 2 cloves, crushed
birdseye chilli, 1, finely chopped
broccolini, 1 bunch, trimmed, halved
sugar snap peas, 150g, trimmed
buk choy, 1 bunch, stem and
leaves chopped
water, 2 tablespoons
METHOD
- Preheat oven to moderate, 180°C. Line an oven tray with baking paper.
- Arrange chicken on tray. In a bowl, combine lime juice, honey, soy, mustard, coriander, onion, garlic and chilli. Brush half over chicken.
- Bake 10 minutes. Turn and brush chicken with remaining mixture. Bake a further 10-12 minutes, until just cooked through.
- Meanwhile, heat a wok on high. Spray with oil (see tip). Stir-fry vegetables 1-2 minutes with extra soy and water.
- Slice chicken and serve with greens. Spoon pan juices over and accompany
with lime wedges.
TOP TIP- Never use a spray oil close to an open flame, or it may flare up and destroy more than your recipe!
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