- 2 skinless chicken breasts
- 1 tbsp vegetable oil
- 1½ tbsp sriracha chilli sauce (see tip below)
- 2 tsp grated ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 tbsp clear honey
- 2 tbsp rice vinegar
- 240g pack Tenderstem broccoli
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 1 tbsp sesame seeds, toasted
Slice each chicken breast lengthways into 2 thin pieces. Rub with the oil and season on both sides. Heat a grill pan and cook the pieces for 2-3 mins each side.
While the chicken is cooking, mix the chilli sauce, ginger, honey and vinegar with a little seasoning in a small bowl. Brush over the chicken as it cooks – wait until it is grilled on one side first before brushing, or it will burn.
Blanch the broccoli, divide between the plates and pour over the remaining sauce. Top with the chicken and sesame seeds.
Sriracha chilli sauceSriracha is a spicy, garlic-scented chilli sauce from Thailand. It’s available in larger supermarkets, but if you can’t find it, substitute another chilli sauce that you like.