On the table in 30 minutes, this delicious dinner ticks all the boxes. Juicy, crispy chicken with a sticky chilli sauce, loads of veggies and fluffy steamed rice. We chose asparagus, broccolini and red onion, but you can throw in any you have. Also a great meal prep option with loads of protein!
INGREDIENTS
- 600g chicken breast, cut into bite-sized pieces
- 2 tbsp cornflour
- 2 tbsp plain flour
- 2 eggs
- 1 tsp garlic powder
- ¼ tsp ground white pepper
- 1 tbsp honey
- 1 long red chilli, finely chopped
- 5 garlic cloves, thinly sliced (or mined garlic)
- 1 tbsp soy sauce
- 1 tbsp white vinegar
- ½ tsp chilli flakes
- 1 tbsp vegetable oil
- 2 bunches broccolini, trimmed
- 1 bunch asparagus, trimmed and halved if large
- 1 large red onion, cut into wedges
- 1 cup cooked steamed rice per serve
METHOD
- In a bowl, whisk together the eggs, cornflour, plain flour, garlic powder and white pepper. Add the chicken and toss until evenly coated.
- Heat the oil in a large non-stick frying pan over medium-high heat. Cook the chicken in batches until golden and cooked through. Alternatively, cook in the air fryer at 200°C for 10–12 minutes, shaking halfway through.
- Add the garlic and chilli to the pan and cook for 1 minute until fragrant.
- Stir in the honey, soy sauce, vinegar and chilli flakes.
- Add the broccolini, asparagus and red onion. Cook for 4–5 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Return the chicken to the pan and toss until everything is coated in the sticky honey chilli sauce.
- Serve with ½ cup cooked steamed rice per person.
NUTRITIONAL INFO- serves 4 people
- Calories: -525 kcal
- Protein: -39–44 g
- Carbohydrates: -52–57 g
- Fat: -10–12 g
- Fibre: -5–7 g