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Asian Spiced Chicken

Time
30 minutes
Serves
4
Calories
300

Ingredients

  • 500g chicken breast
  • 2 medium carrots, cut into strips
  • 100g red capsicum, cut into strips
  • 4 bulbs bok choy, halved
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 2 tbsp apple cider vinegar
  • 1 clove garlic, crushed
  • 1 red chill, finely chopped
  • 1 tbsp sesame seeds
  • ½ cup coriander leaves
  • 1 tsp sesame oil
  • 1 tbsp apple cider vinegar
For the marinade:
  • 2 cloves garlic, crushed
  • 3 tbsp fresh ginger, finely grated
  • 1 red chilli, finely diced
  • 1 tbsp fresh coriander, finely chopped
  • 1 tsp ground black peppercorns
  • 80mL soy sauce
  • 80mL rice wine vinegar

Method

  1. Combine the marinade ingredients and coat the chicken in the marinade. Cover and refrigerate for at least an hour.
  2. Combine the honey, soy sauce, vinegar, garlic, chilli, sesame seeds, coriander, sesame oil and apple cider vinegar. Mix to combine.
  3. In a non-stick pan over high heat, place the chicken in the pan until cooked through, flipping halfway. Remove from the pan.
  4. Add the remaining vegetables. Cook over high heat until softened.
  5. Sliced the chicken breast to serve.