Sesame chicken with quinoa and coleslaw
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Time to make:
20 mins, plus 30 mins marinating
$4.30 per serve
(at time of publication)
Full ingredients list:
- 2 x 200g chicken breast fillets
- 1 1/2 tablespoons reduced-salt, gluten-free tamari
- 3 teaspoons sesame oil
- 1 tablespoon sake
- 2 teaspoons finely grated ginger
- 4 cups baby spinach
- 2 large carrots, cut into matchsticks
- 1 medium red capsicum, seeded, thinly sliced
- 150g snow peas, trimmed, thinly sliced
- 2 cups steamed quinoa, to serve (see tip)
Nutritional information (per serve)
Instructions and steps:
Step 1 Slice chicken breasts horizontally through centres to make 4 thin fillets. Combine 1 tablespoon of the tamari and 1 teaspoon of the sesame oil with sake and ginger in a shallow glass or ceramic dish. Add chicken and turn to coat. Cover dish and place in fridge to marinate for 30 minutes.
Step 2 Meanwhile, place spinach in a large salad bowl. Add remaining sesame oil and rub into leaves. Add remaining tamari with carrots, capsicum and snow peas; toss to combine and set aside.
Step 3 Spray a large grill pan or non- stick frying pan with olive oil and set over medium–high heat. Add marinated chicken and grill for 2–3 minutes per side, or until cooked through.
Step 4 Slice chicken and serve with steamed quinoa and coleslaw.
You’ll need roughly 2/3 cup of dry quinoa to make 2 cups of cooked quinoa.
About this recipe
First published: October 2015