Recipe

Crispy Thai Chicken & Stir-Fried Greens

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Crispy Thai Chicken & Stir-Fried Greens

Chicken fillets coated in sesame, fresh coriander, lime leaves and chilli and pan-fried in peanut oil. Accompanied by a lemon and soy dipping sauce. Broccoli stir-fried in a garlic oyster sauce on the side.




Ingredients to serve 2

  • 2 x free range chicken breasts
  • 1 x egg whites - beat lightly (from your pantry)
  • 1 tbsp x almond flour
  • 1 x fresh chillies – de-seed and chop finely
  • 5g x fresh coriander – chop finely
  • 2 x dried lime leaves – crumble
  • 2 tbsp x sesame seeds
  • 2 tbsp x peanut oil
  • 1½ tbsp x soy sauce
  • 1 tbsp x lemon juice
  • ¾ tbsp x xylitol (sugar substitute)
  • ½ large head x broccoli – cut into small florets
  • 3 tbsp x oyster sauce
  • 2 tbsp x water
  • 1 tsp x fish sauce
  • 1 tbsp x vegetable oil (from your pantry)
  • 3 cloves x garlic – crush, peel and chop
  • plastic wrap, paper towels (from your pantry)

Ingredients to serve 4

  • 4 x free range chicken breasts
  • 2 x egg whites - beat lightly (from your pantry)
  • 2 tbsp x almond flour
  • 2 x fresh chillies – de-seed and chop finely
  • 10g x fresh coriander – chop finely
  • 4 x dried lime leaves – crumble
  • 4 tbsp x sesame seeds
  • 4 tbsp x peanut oil
  • 3 tbsp x soy sauce
  • 2 tbsp x lemon juice
  • 1½ tbsp x xylitol (sugar substitute)
  • 1 large head x broccoli – cut into small florets
  • 6 tbsp x oyster sauce
  • 4 tbsp x water
  • 2 tsp x fish sauce
  • 2 tbsp x vegetable oil (from your pantry)
  • 6 cloves x garlic – crush, peel and chop
  • plastic wrap, paper towels (from your pantry)

Method

Step 1

Prepare all the ingredients per the instructions above.

Step 2

Place the chicken breasts between two sheets of plastic wrap and flatten by beating with a mallet, rolling pin or anything heavy (even a wine bottle works) till they are even and almost double in size. Then cut each breast into four strips lengthways.

Step 3

Halve the lemon and squeeze it.

Step 4

Mix the following ingredients in a small bowl to make a dipping sauce for the chicken: soy sauce, lemon juice and some of the xylitol (1 tbsp for 2 portions; 2 tbsp for 4 portions). Set aside or put on the table.

Step 5

Mix the following ingredients in a large bowl to make a batter for the chicken: egg whites, almond flour, fresh chillies, fresh coriander, dried lime leaves and sesame seeds. Now add the chicken fillets and coat all over with the mixture. Set aside.

Step 6

Mix the following ingredients in a bowl to make the broccoli sauce: oyster sauce, water, fish sauce and some of the xylitol (1 tsp for 2 portions and 2 tsp for 4 portions).

Step 7

Heat a large griddle pan or frying pan over medium heat. The pan should be large enough so that the chicken fillets do not overlap. If your pan is too small, cook them in batches rather. Add the peanut oil and cook the chicken fillets for about 3 minutes on each side or until golden and cooked through. When done, remove the chicken and drain on paper towels.

Step 8

Heat a wok or large frying pan over high heat. Add the vegetable oil. Then add the garlic and stir briefly, until sizzling and fragrant. Be careful that it does not burn (garlic burns very quickly). Now add the broccoli florets and the broccoli sauce you mixed earlier. Stir and toss the broccoli frequently until tender (but still a little crunchy), about 3 to 5 minutes. Remove from stove and serve immediately.

Step 9

To serve, divide the broccoli between the plates and top with four fillets of chicken. Drizzle with dipping sauce.