• 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

To serve:

  • 2 heads of pak choi, steamed




  1. 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!
  2. 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.
  3. 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!
  4. 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!