Crispy Soy Garlic Chicken

Another fakeaway recipe to add to the collection. This is sticky, salty and spicy, the perfect dish when you are craving a chinese but want to still make a nutritional and healthy meal. This soy garlic chicken would be great with some fried rice, boiled rice or any type of noodle. This dish has a nice kick to it but if you fancy it less spicy, leave out the siracha and chilli. This dish comes in at 260 calories per serving with lots of fresh veggies included. If you add a cup of boiled rice it adds an extra 200. I had mine with boiled rice with peas thrown in at the last few minutes of cooking. Full dinner in under 500 calories? Yes, please!

Ingredients

Serves 4 | 260 calories per serving (excluding rice)*

• 450g mini chicken fillets

• 50g breadcrumbs

• salt / pepper & aromat to taste

• 1 tsp chilli flakes

• 1/2 tsp 5 spice

• 1 red pepper, sliced

• 1 onion, sliced

• 1 carrot grated

• 1 tbsp groundnut/sesame oil

For sauce:

• 3 heaped tbsp honey

• 1/2 cup soy

• 1 tbsp siracha

• 2 tsp cornflour

• 4 tsp water

• 1/2 tsp 5 spice

Garnish (optional)

• 1 thinly sliced red chilli

• tbsp sesame seeds

• Fresh coriander

Method

1. Heat air-fryer to 200 or oven.

2. In a ziplock bag add your breadcrumbs and seasonings and add the fillets of chicken. Shake the bag until chicken is evenly coated in breadcrumbs

3. Add your chicken to airfryer in an even layer and spray a few times with frylight. Cook for 20mins, turning halfway and spraying with more frylight on the other side.

4. While chicken is cooking prepare your sauce by adding all ingredients to a small pot (except for the cornflour & water). Heat on low until all ingredients are combined (about 3-4 mins). Turn off until rest of dinner is almost ready.

5. Add your cornflour to water and stir to make a slurry. Set aside.

6. Sauté your onion & pepper in oil until softened slightly. Add your grated carrot and cook for another few minutes. You chicken should now be almost ready.

7. Add your cornstarch slurry to your sauce and put back on the heat until the sauce is thickened.

8. Add your cooked chicken to your sautéed veggies and the add half of your sauce (enough to coat the chicken nicely). Since this sauce is quite salty I keep the remaining sauce for the table and let people add more if they like.

9. Garnish with some fresh coriander, chilli & sesame seeds. I served this with some boiled rice and peas.