Glazed chilli chicken and ginger pak choy recipe

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Photography: Dean Wilmot
Photography: Dean Wilmot
  • Cuisine: Modern Australian
  • Servings: Serves 4
  • Cooking Time: Less than 15 minutes
  • Course: Lunch, Main

Glazed chilli chicken and ginger pak choy

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
View conversion table

Preparation

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.


If you enjoyed this Glazed chilli chicken and ginger pak choy recipe then browse more Modern Australian recipes, child-friendly recipes, low-fat recipes, low-carb recipes, low-gi recipes and our most popular hainanese chicken rice recipe.

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