Sweet chilli chicken with garlic, lemon and coriander

by Shaun Rankin
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servings2
30 minutes

Ingredients

  • 2 skinless chicken breasts
  • 1/2 tsp fresh ginger, peeled and finely grated
  • 1 tbsp of sweet chilli sauce
  • 3 garlic cloves, peeled and finely grated
  • 1 lemon for zest
  • zest of 1 lime
  • 1 tbsp of coriander, chopped
  • 1 pak choi
  • 1 pinch of salt
  • 1 pinch of pepper
  • 2 tbsp of olive oil

Method

1
To prepare the chicken breasts, slice them into strips and place in a mixing bowl
  • 2 skinless chicken breasts
2
Add all ingredients - except the pak choi and the salad leaves - to the bowl
  • 1/2 tsp fresh ginger, peeled and finely grated
  • 1 tbsp of sweet chilli sauce
  • 3 garlic cloves, peeled and finely grated
  • 1 lemon for zest
  • zest of 1 lime
  • 1 tbsp of coriander
  • 1 pinch of salt
  • 1 pinch of pepper
  • 2 tbsp of olive oil
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
  • 1 pak choi
7
Divide the chicken and pak choi between 2 plates and spoon over the pan juices. Serve immediately