Coriander, five spice and soy make this a super-tasty meal. You can also marinate the chicken and make the salsa in advance, so when you’re ready to cook you’ve got an instant meal.
Serves: 2
per serving: 279 kcal, 42g protein, 20g carbs, 5g fat, 7g fibre
You will need:
5 tbsp reduced-salt soy sauce
2 tsp five spice
2 tsp ground coriander
2 garlic cloves, crushed
Pinch dried chilli flakes
300g chicken breasts, skinless, cut into strips
160g ripe tomatoes, chopped
1 small red pepper, diced
½ red onion, finely chopped
1 small fresh red chilli, finely chopped
Freshly ground black pepper
Small bunch fresh coriander, chopped
80g mangetout
1 head pak choi
2 spring onions, cut into strips
Method:
- Mix 4 tbsp of the soy sauce with the five spice, ground coriander, garlic and chilli flakes in a bowl, stir in the chicken so it’s well coated, then pop in the fridge to marinate for at least 30 mins.
- Thread the chicken onto wooden skewers and place in a foil-lined grill pan or on a barbecue. Brush with the remaining marinade, then grill for 10-12 mins, turning occasionally, until the chicken is golden brown and cooked through.
- Meanwhile, mix the tomatoes, red pepper, fresh chilli, ground black pepper and coriander to make a salsa, and steam the mangetout and pak choi until just tender.
- Serve the kebabs, vegetables and salsa drizzled with the remaining soy sauce, topped with the spring onions.
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