Glazed chilli chicken and ginger pak choy

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Special options: Kid friendly, Low Carb, Low cost / value, Low fat, Low GI
Course: Lunch, Main
Favourite flavours: Chicken, Easy recipes

INGREDIENTS

650g chicken breast fillets
¼ cup (60ml) sweet chilli sauce
1 tablespoon soy sauce
2 tablespoons olive oil
4cm piece of ginger, coarsely chopped
2 garlic cloves, chopped
2 bunches pak choy, trimmed, leaves separated, washed
2 tablespoons chicken stock
steamed rice, to serve

kJ 1225, fat 12g, sat fat 2g.
$5.10 per serve

METHOD

1. Slice each chicken breast horizontally through centre, then cut in half lengthways. Place in a shallow bowl and pour over combined sweet chilli sauce, soy sauce and half of oil. Turn to coat and set aside to marinate for 10 minutes.

2. Preheat a grill on high. Line a grill tray with foil. Place chicken pieces on prepared tray and cook under grill, 6cm from heat, for 3 minutes, basting well. Turn, baste again and cook for another 2 minutes.

3. Meanwhile, heat remaining oil in a wok on high. Cook ginger and garlic for 1 minute, until fragrant. Add pak choy and stir-fry for 2 minutes. Stir through stock and cook for another minute.

4. Serve chicken with ginger pak choy and steamed rice and drizzle with wok juices.