- 2 chicken breasts
- a few tablespoons of milk
- 100g breadcrumbs (homemade if possible, save those ends!)
- 200g brown rice, boiled (or use packet microwave)
- 8 baby corns
- 50g frozen peas
- 3 spring onions
- 1 tsp soy sauce
- 1 tbsp sesame oil
- 1 tsp coconut oil
- Fresh coriander
For the sauce:
- 100g curry sauce (homemade or buy one such as balti)
- 1 tsp Soy sauce
- 1 tsp mirin
- 100ml chicken or vegetable stock
- 2 heads of pak choi, steamed
- Lay out 2 rimmed plates/shallow bowls, pour a few tbsp of milk in to one, add the 100g of breadcrumbs to the other. Flatten out the 2 chicken breasts (use a rolling pin). Coat the chicken in the milk, then in to the breadcrumbs. Bake in the oven at 180C for 20 minutes, if you have any olive oil in a spray bottle, give them a couple of sprays to make them more golden, but it’s not essential!
- For the rice, slice the 8 baby corns and 3 spring onions and soften in 1 tsp coconut oil. As they start to colour, add the 50g frozen peas and the cooked rice. Add 1 tsp sesame oil and 1 tbsp soy sauce (adapt to your tast, followed by a handful of chopped coriander.
- To make the sauce, heat the 100g curry sauce with 100ml stock,1 tsp soy sauce and 1 tsp mirin until steaming. If the sauce is a little chunky, you can strain it, or blend it, or use it as is!
- Take the chicken from the oven and slice in to strips. Serve with some of the rice and pour over the sauce. I like to serve it up with some steam greens, either pak choi or choi sum. Tastes even better than a takeaway and only takes 20 mins!