Sticky chicken with sesame radish rice salad
7
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This tastes way more indulgent than you may think
Ingredients
Brown Rice, dry
160 g
Soy Sauce
2 tablespoon(s)
Honey
1 tablespoon(s), level
Chilli flakes
½ teaspoon(s), level
Chicken breast, skinless, raw
450 g, cut into thin strips
Calorie controlled cooking spray
4 spray(s)
Radish
200 g, trimmed and thinly sliced
Cucumber
1 individual, extra large, trimmed and peeled into ribbons, discarding the watery middle
Sesame Oil
2 teaspoon(s)
Lime Juice, Fresh
25 ml
Coriander, fresh
1 tablespoon(s), roughly chopped
Sesame Seeds
1 tablespoon(s)
Instructions
1
Cook the rice to pack instructions, then transfer to a medium bowl and leave to cool.
2
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.
3
Add the radishes, cucumber, sesame oil, lime juice and coriander to the cooled rice, and stir well to combine.
4
Divide the rice between plates, top with the chicken and serve garnished with the toasted sesame seeds.
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