This grown-up looking dish from Shaun Rankin is actually very child-friendly - the sweet flavour of the chicken will tempt the fussiest of kids. This recipe makes a large dish for two or a light lunch for four

Method
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
Tasty trivia
Pak choi (or bok choy) is in the same family as regular cabbage, and is also called Chinese cabbage. It is really nutritious as it’s packed with Vitamin A – which helps us see better in dim light
7.
Divide the chicken and pak choi between 2 plates, spoon over the pan juices and garnish with the salad leaves. Serve immediately
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Ingredients

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Nutrition (per Portion)

Calories

306
15%

Sugars

3g
4%

Fat

19g
26%

Saturates

3g
14%

Salt

957mg
16%
of an adult's guideline daily amount
A zesty and healthy sweet chilli chicken recipe from Great British Chef Shaun Rankin is ideal for serving to kids and adults

Sweet chilli chicken recipe Tweaks

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