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Ingredients

  • 650g chicken breast fillets
  • ¼ cup (60ml) sweet chilli sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons olive oil
  • 4cm piece of ginger, coarsely chopped
  • 2 garlic cloves, chopped
  • 2 bunches pak choy, trimmed, leaves separated, washed
  • 2 tablespoons chicken stock
  • steamed rice, to serve
  • kJ 1225, fat 12g, sat fat 2g.

  • $5.10 per serve

Glazed chilli chicken and ginger pak choy

By Suzanne Gibbs
  • Serving size: Serves 4
  • Cooking time: Less than 15 minutes
Method

1. Slice each chicken breast horizontally through centre, then cut in half lengthways. Place in a shallow bowl and pour over combined sweet chilli sauce, soy sauce and half of oil. Turn to coat and set aside to marinate for 10 minutes.

2. Preheat a grill on high. Line a grill tray with foil. Place chicken pieces on prepared tray and cook under grill, 6cm from heat, for 3 minutes, basting well. Turn, baste again and cook for another 2 minutes.

3. Meanwhile, heat remaining oil in a wok on high. Cook ginger and garlic for 1 minute, until fragrant. Add pak choy and stir-fry for 2 minutes. Stir through stock and cook for another minute.

4. Serve chicken with ginger pak choy and steamed rice and drizzle with wok juices.

Kid friendly tip: Use honey instead of sweet chilli sauce for the kids if they’re not too keen on the heat.

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