Sticky chicken with sesame radish rice salad
Brown Rice, dry
1 tablespoons, level
½ teaspoons, level
Chicken breast, skinless, raw
450 g, cut into thin strips
Calorie controlled cooking spray
200 g, trimmed and thinly sliced
1 extra large, trimmed and peeled into ribbons, discarding the watery middle
Lime Juice, Fresh
1 tablespoons, roughly chopped
- Cook the rice to pack instructions, then transfer to a medium bowl and leave to cool.
- Combine the soy sauce, honey and chilli flakes in a shallow bowl, add the chicken and stir to coat in the glaze. Mist a large nonstick frying pan or wok with cooking spray and set over a medium heat. Stir-fry the chicken with the glaze for 6-8 minutes, until cooked through.
- Add the radishes, cucumber, sesame oil, lime juice and coriander to the cooled rice, and stir well to combine.
- Divide the rice between plates, top with the chicken and serve garnished with the toasted sesame seeds.