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Stir fried Broccoli with lightly roasted chicken thighs and sesame seeds

Stir fried Broccoli with lightly roasted chicken thighs and sesame seeds

This recipe is so quick to make. It’s healthy and light and makes a great dinner. (Optional: this can be served with salmon and a bit of quinoa if needed).

Ingredients

  • 3 salmon fillet
  • 1 tbsp Chilli sauce
  • 1 tsp agave nectar or honey
  • ¼ lemon , for juice and zest
  • Fry light Olive oil cooking Spray
  • 1 red chilli, deseeded and thinly sliced
  • 1 garlic clove, thinly sliced
  • 5 small Pak choi, quartered
  • 100ml vegetable stock sauce
  • 25g sesame seeds 2tbsp light soy sauce
  • 2 tsp agave nectar
  • 1 garlic clove, crushed
  • 3tbs sesame oil or Extra Virgin Rapeseed oil

Method

  1. Mix together chilli sauce, agave nectar or honey and the juice and zest of lemon.
  2. Pour over the salmon fillets and leave to marinate for 15minutes.
  3. Place under a hot grill and cook for 2-3minutes on each side or until cooked.
  4. For the sesame sauce, toast the sesame seeds in a dry frying pan set over medium heat, stirring until lightly browned.
  5. Remove from heat and cool slightly.
  6. Transfer to a pestle and mortar.
  7. Add the soy sauce, agave nectar and crushed garlic and pound to a coarse paste.
  8. Stir in the sesame oil or rapeseed oil.
  9. Spray the frying pan with the cooking spray, put under medium heat, add the chilli and sliced garlic and stir-fry for 20-30sec.
  10. Add the Pak choi and stir-fry for 5mins, adding the stock a little at a time to prevent sticking.
  11. Transfer the Pak choi to a warmed dish, drizzle the sesame sauce over the top and serve immediately.
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