Fancied something Asian or something kind of chinese-y if that’s even a thing 🙂 I also had a bit of a sweet craving today so this was the best of both worlds. This did not take long to make at all; and was the perfect post training feed 😀
What you need:
250g Chicken Pieces (I used the cooked pieces from Lidl- defrosted)
1 cup Basmati Rice (dried)
1 1/2 cups Ground almond
1/2 Chopped peppers
4 Spring onions
2 Egg whites
2 mushrooms
1/2 red chilli
1/2 cup honey
1/2 cup low sodium soy sauce
2 table spoons vinegar
Pinch of Salt and Pepper
What to do:
Place a pan on a medium heat
Chop up the veggies and place on the pan. Leave the spring onions until almost the end as they soften very easily
Pour the rice into a small saucepan, cover with water and place on the hob to boil
Place the egg whites into a bowl and using your hand place the chicken pieces on top, ensuring all of the chicken is coated
Place the ground almond into another bowl, with the salt and pepper
Pour the now coated chicken into the almond meal mix and coat like breadcrumbs
When covered place in the pan with the veggies
Line a baking tray and heat the grill on full while the chicken is frying
When the chicken starts to brown, remove the pan from the heat and spoon all of the contents evenly on to the baking tray
Place under the grill on a medium heat and allow to crisp up
Once the chicken is crispy (or to your desired crispy-ness :)) remove from the grill and place back in the pan on a low heat
Taking the honey, vinegar and soy sauce- mix the 3 together in a small bowl and pour in on top of the chicken mixture
Allow to simmer on low for 5-6 minutes
Remove the rice from the heat and drain
Serve topped with spring onion and a side of lettuce cups for that added Asian feel – NOM!!!!
Thanks for reading,
Michelle x