Lime, ginger and five spice chicken with sesame greens
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Time to make:
20 mins, plus 30 mins marinating
$4.80 per serve
(at time of publication)
Full ingredients list:
500g (about 8 large) chicken tenderloins
lime, ginger and five spice marinade (see tip)
200g snow peas, trimmed
200g sugar snap peas, trimmed
2 bunches asparagus, trimmed, halved
1 teaspoon sesame oil
1 teaspoon gluten-free, reduced-salt tamari
1 teaspoon lightly toasted sesame seeds, plus extra 1 teaspoon, to garnish
2 cups steamed brown rice, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Place chicken in a shallow glass or ceramic dish, cover with spice marinade and turn to coat. Cover dish and refrigerate to marinate for at least 30 minutes.
Step 2 Plunge all peas and asparagus into a large saucepan of boiling water for 2–3 minutes, or until just tender. Refresh blanched greens under cold running water; drain. Put greens in a salad bowl with sesame oil, tamari and sesame seeds; toss to coat and set aside.
Step 3 Spray a large non-stick frying pan or grill pan with olive oil and set over medium–high heat. Add prepared chicken to pan; cook for 2–3 minutes per side, or until golden and cooked through.
Step 4 Divide cooked chicken and reserved sesame greens among 4 plates with rice; garnish with extra sesame seeds and serve.
Lime, ginger and five spice marinade
This zesty mix also works well with pork and tofu.
Place 1 chopped small red onion, 1 garlic clove, 1 teaspoon grated ginger, 1/2 teaspoon Chinese five spice, 1 tablespoon lime juice, 1 tablespoon tamari and 1/2 teaspoon brown sugar in a blender or small food processor. Blend mixture until smooth.
About this recipe
First published: January 2015