Lime and chilli chicken with wilted greens
2 tablespoons lime juice, plus lime wedges, to serve
2 tablespoons mirin
1 tablespoon salt-reduced soy sauce
1-2 teaspoons crushed chilli
500g chicken tenderloins, fat trimmed
2 bunches bok choy, trimmed or 4 cups silver beet, chopped
200g snow peas, trimmed
2 cups green beans, trimmed, sliced
4 cups steamed basmati rice
Total fat 6g
Saturated fat 1g
Dietary fibre 4g
1 Combine lime juice, mirin, soy sauce and chilli in a small bowl. Place chicken in a shallow, non-metallic container and pour over half the marinade (reserve the remaining marinade). Stir to coat. Set aside for 10 minutes.
2 Place a large non-stick frying pan or chargrill pan over a high heat and spray with oil. Drain chicken of excess marinade (discard this marinade) then cook for 3 minutes each side or until cooked through.
3 Meanwhile, steam bok choy and snow peas until tender-crisp. To serve, divide rice among serving bowls. Top with greens, chicken and drizzle with a little reserved marinade. Serve with lime wedges.
Make it gluten free: Use gluten-free soy sauce.
Hanu de Jong
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