- 140g breadcrumb
- 3 tbsp sesame seeds
- 1 tsp Chinese five-spice powder
- 4 skinless chicken breast, flatten a little
- 1 egg, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 300g Tenderstem broccoli
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 3 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- juice 1 lime, plus extra wedges to serve
The same shape, but smaller than…
- 1 tbsp caster sugar
Heat oven to 200C/fan 180C/gas 6 and line a baking tray with baking paper. Mix the breadcrumbs, sesame seeds, five-spice and a little seasoning on a plate. Pat dry the chicken, dip into the egg, then roll in the breadcrumb mix. Arrange on the baking tray, then bake for 25-30 mins until crisp and cooked through.
When the chicken is almost ready, boil the broccoli in salted water for a few mins until just tender. Mix the soy sauce with the citrus juices and sugar to make a dipping sauce. Serve the crispy chicken with the broccoli and little dishes of the sauce for dipping, plus lime wedges for squeezing over.
Turn it into a stir-fry
Stir together the dip ingredients as above. Slice the chicken, toss with 2 tsp oil and the five spice, then stir-fry for 3 mins. Add broccoli, cut into short lengths, then fry for 3 mins more. Add a splash of water, then once it’s boiled off and the broccoli is tender, tip in the sesame seeds, a pinch dried chilli, fry 1 min, then add the dip and toss well. Serve with noodles or rice.