Honey Soy-glazed Chicken with Smashed Cucumber Salad

PREP 20 MIN COOK  6 MIN

Combine pantry staples with a few fresh ingredients to have your new favourite dinner on the table fast.

 INGREDIENTS based on 1 serving

 150g skinless chicken breast cut in half horizontally

olive oil spray 

salt & pepper, to taste

1⁄3 cup (60g) pre-cooked brown rice cooked according to packet directions

Smashed Cucumber Salad

1⁄2 tsp sesame seeds 

1⁄2 continental cucumber trimmed

1 tbs rice wine vinegar 

1 1⁄2 tsp sesame oil 

1 1⁄2 sprigs of fresh coriander roughly chopped

1⁄2 small red chilli thinly sliced

Sriracha Honey Soy Sauce

1⁄2 tbs soy sauce (or tamari if gluten free) 

1⁄2 tbs honey (rice malt syrup or maple syrup) 

1 tsp sriracha sauce (chilli garlic sauce) 

1⁄2 tbs lemon juice

METHOD

To make salad, toast sesame seeds in a dry non-stick frypan for 2-3 minutes until golden and set aside.

Smash cucumber with a rolling pin to break into rough pieces, then roughly chop into smaller pieces and transfer to a bowl.

Toss with vinegar, sesame oil, coriander, chilli and toasted sesame seeds. Season and set aside.

Combine soy sauce, honey and sriracha in a small saucepan and simmer to reduce and thicken. Stir through lemon juice and set aside.

Meanwhile, reheat frypan over medium-high heat and season chicken with salt and pepper.

Add olive oil to pan and cook chicken for 4-6 minutes, turning once, until cooked through.

Divide chicken between plates, top with sauce and serve with cucumber salad and rice.

NUTRITION

Energy (kJ) 1751 kJ / 418 cals

Protein 38.1 g

Fat 13.2 g

Sat. Fat 2.3 g

Carbs 34.5 g

Sugar 15.4 g

Fibre 3.1 g