Sticky Sesame Chicken Breast With Pickled Salad
Turn the heat on high and get set for this sticky stir-fried sensation! You'll pan fry chicken in a soy and honey sauce until golden, and serve on brown rice with kale and a pickled salad. Under 600 calories.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Sugar, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your chicken out of the fridge, open the packet and let it air
Top, tail and slice your radishes (as finely as you can)
Dice your cucumber
Add the diced cucumber and sliced radishes to a bowl with your rice vinegar, a pinch of salt and sugar and set aside for later – this is your quick-pickled salad
Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 20-25 min or until tender with a slight bite
Once cooked, drain into a sieve and set aside, reserving the pot for later
While the rice is cooking, add your diced chicken breast, five-spice mix and a generous pinch of salt and pepper to a bowl and give everything a good mix up
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a high heat
Once hot, add the seasoned chicken and cook for 2-3 min or until starting to brown slightly, then cook, covered, for 10 min or until the chicken is nearly cooked through
Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger
Peel and finely chop (or grate) your garlic
Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Combine the chopped ginger, chopped garlic, chopped chilli (can't handle the heat? Go easy!), your tomato ketchup, soy sauce and honey in a bowl – this is your soy & honey sauce
Add the soy & honey sauce to the pan and cook for a further 2-4 min or until the chicken is cooked through (no pink meat!) and a sticky sauce has formed – this is your sticky chicken breast
Remove the pan from the heat and set aside until serving
Return the reserved pot to a medium heat
Wash your shredded kale and pat dry with kitchen paper
Add the drained rice with the shredded kale and cook for 2 min or until the kale is mixed through and beginning to wilt
Remove from the heat and season with a pinch of salt – this is your brown rice & kale
Serve the sticky chicken breast over the brown rice & kale with the quick-pickled salad to the side
Sprinkle over your toasted sesame seeds
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, mustard, nut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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