Your meal prep could get a surprising Asian twist with this crispy salt and pepper chicken, perfect to go with a serve of fresh, crunchy gai lan. With a little oyster sauce, lime juice and sesame seeds, you have a restaurant-ready dish suitable for your own lunch, dinner, or even a feast with loved ones.
- 2 tsps sea salt
- 2 tsps cracked black peppercorns
- 1 tsp dried chilli flakes
- 4 x 200 g chicken breast fillets, skin on
- 400 g gai lan, trimmed, chopped coarsely
- 1 tbsp oyster sauce
- 2 tsps sesame oil
- 1 medium carrot (120 g), cut into matchsticks
- ½ cup (40 g) bean sprouts
- ⅓ cup loosely packed fresh coriander leaves
- 2 green onions (scallions), sliced thinly
- 1 tbsp lime juice
- 2 tsps toasted sesame seeds
- 1 lime, cut into wedges
Combine salt, pepper, chilli and chicken in a large bowl.
Cook chicken, in batches, skin-side down, in a heated oiled large frying pan, about 10 mins or until browned and crisp. Turn chicken; cook about 5 mins or until cooked through. Remove from pan; cover to keep warm.
Stir-fry gai lan, sauce and oil in same heated pan until gai lan is wilted.
Meanwhile, combine carrot, sprouts, coriander, onion and juice in a small bowl.
Serve chicken with gai lan, topped with carrot salad, sprinkled with sesame seeds. Accompany with lime wedges.
TIP Serve with steamed jasmine rice. To save time, you can use a julienne peeler, or a mandoline or V-slicer with a julienne attachment to cut the carrot into long thin matchsticks.