PROTEIN PIXIE
Sweet Chilli Chicken
503 Calories
Protein: 55 g
Carbs: 42 g
Fat: 10 g
Serves 4
For the chicken:
4 Chicken breasts
2 tbsp soya sauce
2 tbsp sesame oil
2 egg whites
100 g cornflour
2 garlic cloves
Olive oil spray
30 g (about 2 thumbs) fresh ginger, peeled & grated
1 red pepper, thinly sliced
4 spring onions chopped into larger pieces
2 red chillies chopped (optional)
For the sauce:
5 tbsp soya sauce
3 tbsp sweet chilli sauce
2 tbsp honey
Ingredients
Notes:
* Marinating the chicken is not absolutely necessary, but it does add a lovely flavour to the chicken. You can also prepare the chicken the night before if you have the time.
- Serve with sticky rice, or stir-fried vegetables.
1. Butterfly each chicken breast through the middle to create 8 thinner breasts, then slices each of the thinner breasts into long thin strips.
2. In a Ziplock bag mix together the soya soya, 1 tbsp of sesame oil and the egg whites. Add the chicken strips to the bag and allow to marinate for at least 3 hours*.
3. Preheat the oven to 200 degrees Celsius.
4. Prepare a backing tray with baking paper.
5. Place the cornflour onto a plate and dip each of the chicken pieces into the cornflour and make sure that each piece is coated with the cornflour. Then place onto the prepared baking tray.
6. Spray each piece of chicken lightly with olive oil spray and bake in the oven for 20 mins. Turn the pieces over after 10 minutes.
7. While the chicken is baking, mix all the sauce ingredients together in a small bowl.
8. Heat the remaining 1 tbsp of sesame oil in a pan and fry the garlic and ginger for about 2 minutes, then add the red peppers and allow to soften.
9. Add the sauce to the pan and let the sauce simmer for about a minute.
10. Add the chicken to the pan and make sure each piece is coated with the sauce.
11. Add the spring onions and toss for another few minutes.
12. Serve immediately.