Sticky Kickin’ Chicken and Crunchy Asian Salad (Jamie Oliver Style!)

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Healthy Fast Food – Sticky Kicking Chicken (Jamie Oliver Style!)

In keeping with my promise to trial some of Jamie Oliver’s 15 Minute Meals,  on the menu at my house tonight was a delicious mish mash of some of Jamie’s healthy “fast food” concoctions. Rather than going out and buying a heap of ingredients to make one of his dishes exactly as is written in the book, I had a good scout around my fridge and pantry to see what I had on hand and came up with my own meal combination of Jamie’s famous Sticky Kickin’ Chicken, Crunchy Asian Salad and his Szechuan Eggy rice! And believe it or not, being spontaneous in the kitchen can definitely pay off, as it all seemed to work perfectly together!

What you need…. (for 2 people)

The chicken:

3 x chicken thigh fillets (trimmed of excess fat)

1 tbs Chinese five spice

1.5 tbs sweet chilli sauce

1 tbs sesame seeds

sesame oil

light soy sauce or tamari (GF)

1 clove garlic (optional)

Crunchy Salad:

1 carrot

1/2 small lebanese cucumber

handful of snow peas (or sugar snap peas)

1 juicy lime

handful of coriander

The Rice:

2 x 250g packets of cooked brown rice (or if you have the time cook your own brown rice to save yourself some $$$)

2 eggs

2 tbs sweet chilli sauce

light soy sauce/tamari (GF)

1 large juicy lemon

1/2 cup frozen/fresh peas

(NOTE: we had a HEAP of rice left over so maybe try halving this rice recipe…unless you are a fan of left overs the next day like myself!).

What to do….

Trim your chicken of excess fat and place on a large piece of baking paper. Sprinkle over the Chinese 5 spice and season with salt and pepper before rubbing the spice into the meat. Fold over the baking paper then bash and flatten the chicken to about 1.5cm thick with a rolling pin or other large blunt kitchen utensil. Throw the chicken into a hot frying pan with a good dash of rice bran or canola oil. Turning after 3-4 mins, until nicely charred and cooked through.

Meanwhile, grab your rice and pour it into another frying pan over medium heat and then sprinkle over your schezuan pepper and the frozen or fresh peas. Squeeze over your lemon juice, and then leave to heat through, tossing it regularly to stop it from sticking to the pan.

Then, for your chicken marinade, mix together your sweet chilli sauce, a small dash of soy sauce and a clove of crushed garlic in a small bowl before pouring it over your chicken and leave it to sizzle and caramelise away!

While the rice is heating up and your chicken is sizzling nicely, quickly slice up your salad veggies (either by hand or in a food processor) and throw in your coriander before dressing the salad with a drizzle of soy sauce and a good squeeze of lime juice. Assemble your salad on one side of a large serving board or platter.

Now back to the rice… push all the rice to one side, pour your sweet chilli sauce over the space on the hot pan and let it bubble away. Crack your eggs into the pan then slowly circulate a fork through the egg and sweet chilli mixture, gradually pulling in the rice until mixed through nicely.

Grab your sizzling kickin’ chicken off the stove and onto a cutting board to slice it up, then assemble on the serving board with the salad. Finally throw your rice into a serving bowl and you’re ready to go!

AND guess how long it took me to whip this little cracker of a dish up?….. 16 minutes!! not bad for my first “healthy fast food” challenge!! So, next time you think it’s too much effort to cook dinner and are about to reach for the boring old takeout menu… think about what you’re missing out on! Go on..give this dish a crack and see how long it takes..I dare you!

A

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