Try this quick and easy chicken dish that is versatile enough for cooking for a friend or a family dinner.
Enjoy nutty sesame oil and the tang of tamari to bring you a delicious rich chicken dinner to sizzle your taste buds. Served with red onion, carrots, cavolo nero and ginger on basmati rice.
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Servings |
people
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Ingredients
- 2 chicken breasts skinless and boneless
- 3 tbsp cornflour
- 1 red onion
- 1 carrot
- 2 garlic cloves
- 1 3cm cube of garlic
- 1 tbsp sesame oil
- 50g tamari
- 150 g white basmati rice
- 100 g cavolo nero
Ingredients
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Instructions
- Peel and thinly slice the red onion. Trim the carrot and slice on the angle. Finely slice the garlic and ginger
- Tip the cornflour onto a plate. Add the chicken breasts and coat both sides in the cornflour
- Put the sesame oil in a large pan on a medium to high heat. Add the chicken fillets and fry for a couple of minutes on each side until golden brown.
- Add carrots, onion and 350ml of boiling water. Then add garlic, ginger and Tamari. Turn the chicken in the sauce a few times to coat it. Cover pan with a lid and bring to the boil. Then reduce to simmer for 15mins.
- Put rice, 300ml of boiling water and a pinch of salt in a saucepan. Put the lid on to bring to the boil. Turn heat down to simmer for 8mins. Take pan off the heat to steam for 5/10 mins.
- Trim the cavolo nero and shred the leaves. When the chicken has simmered for 15mins, add the cavolo nero to the sauce and stir. Put the lid back on and leave to simmer for another 5 mins to wilt the leaves.
- Serve the rice into a shallow bowl or plate and top with veg and some sauce. Slice chicken and layer on top of veg and add extra sauce as desired