Five spice sesame crusted chicken, heirloom carrot and bok choy

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2 free range, small, chicken breasts, cut into 3 or 4 strips

1 bunch heirloom carrots, peeled (or 4 medium carrots)

2 bok choy

2 tbsp sesame oil

100g sesame seeds

1 tsp Chinese five spice

1 tbsp light soy sauce

Salt and pepper to taste

Topping/garnish

Fresh chilli slices or chilli oil.
Method

Preheat oven to 170C

Combine 1 tablespoon of sesame oil, chicken and five spice into a bowl with the sesame seeds and a pinch of salt and press chicken pieces firmly into the seeds to coat evenly.

Spread onto a lined baking tray and bake for 17 – 20 minutes

Using a peeler, shave carrots into fine ribbons. Thinly slice the bok choy and cook over a boiling steamer for 3-5 minutes. Toss with soy and the remaining sesame oil.

Serve sesame crusted chicken and carrot warm with a wedge of lemon and fresh chilli if desired.

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