Tamari Chilli Chicken with Quick Pickled Salad

A delicious salad which is so easy to make.

TIP: Most of our dishes are moderate serves. However, you could boost this dish with a larger serving of chicken or a small serving of brown rice or quinoa.

Prep time: 20 mins
Cook time: 5 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

100 grams of chicken breast, thinly sliced

2 teaspoons of sesame seeds, toasted

Marinade

2 teaspoons of wheat-free tamari

1 teaspoon of pure sesame oil or cold pressed coconut oil

1/4 teaspoon of coconut sugar

1/2 fresh bird's eye chilli, finely diced (alternative dried chilli or powder)

Salad

2 cups of finely shredded wombok (chinese cabbage)

1 small carrot, julienne or grated

A few mint leaves (optional)

1 1/2 teaspoons of apple cider vinegar

1/4 teaspoon of coconut sugar

1/4 teaspoon of sea salt or Pink Himalayan Salt

Method

Mix all the marinade ingredients together and add the chicken. Let it marinate while you prepare the salad.

Mix the vinegar, sugar & salt (pickling liquid) together in a bowl. Add the Wombok and carrot and let it sit while you cook the chicken.

Heat a small pan to a low heat first if you need to toast your sesame seeds. Toast seeds for a few minutes until a light golden colour.

Turn the heat up slightly to medium. Once heated add the chicken and cook for a few minutes each side until cooked through. Place on a serving plate.

Mix the mint through the pickled salad. Then gently squeeze the salad to remove excess pickling liquid and serve with the chicken.

Sprinkle with the toasted sesame seeds & enjoy!

Calories: 240
Protein: 27
Carbs: 8.5
Fibre: 5.2
Fat: 9.6

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