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Preheat the oven to 200°C/ 400°F.
In a large bowl, coat the chicken breast in the smoked paprika, garlic granules, salt, sesame oil and egg. Blend the cornflakes with the smoked paprika and garlic granules, then trainer to a bowl.
Dip each piece of chicken in the blended cornflakes, until coated all over, transfer to a lined baking tray, spray all over with the cooking spray, then bake for 15-20 minutes, flipping the chicken once at the halfway point.
Slice the pak choi heads in half lengthways, add the sesame oil, soy sauce and salt, rub it in all over and set aside.
When the chicken is nearly ready, heat a little oil in a non-stick pan, sauté the garlic for 1-2 minutes until fragrant, add the honey, soy sauce, vinegar and sriracha, stir and bring to a simmer, cook the sauce for 2 minutes, add the cornflour, stir again and cook for 2-4 minutes until the sauce is bubbling and thick.
When the chicken is nearly ready, heat a little oil in a non-stick pan, sauté the garlic for 1-2 minutes until fragrant, add the honey, soy sauce, vinegar and sriracha, stir and bring to a simmer, cook the sauce for 2 minutes, add the cornflour, stir again and cook for 2-4 minutes until the sauce is bubbling and thick.
Add the chicken pieces to the pan with the garlic honey sauce, toss until the chicken is coated all over, then you’re ready to serve. Spoon the garlic honey chicken onto the rice, add the garnishes and pak choi and enjoy!
Nutritional Info
Per serving:
Cals – 566
Carbs – 77g
Protein – 44g
Fast – 9g
Ingredients
Serves 2
Crispy chicken:
- 300g of chicken breast - cut into 3-4cm pieces.
- Tsp of smoked paprika.
- 2 tsp of garlic granules.
- Tsp of sesame oil.
- 1/2 tsp of salt.
- 1 egg.
- 50g of cornflakes, plus tsp each of smoked paprika and garlic granules.
- Low calorie cooking spray such as fry-lite, for baking.
Garlic Honey sauce:
- Tsp of oil, for frying.
- 4-6 cloves of garlic, - finely chopped.
- 2 tbsp of runny honey.
- Tbsp of soy sauce.
- 1/2 tbsp of distilled vinegar or rice wine vinegar.
- Tsp of sriracha (optional).
- 2 tsp of cornflour, mixed with tbsp of cold water.
Soy Sesame Pak Choi:
- 2 pak choi heads.
- Tsp of sesame oil.
- Tbsp of soy sauce.
- A pinch of salt.
To serve:
- 125g of cooked basmati or jasmine rice, per serving.
- Sesame seeds, to garnish.
- 2 spring onions - to garnish.
- Sriracha mayo, to top (optional).
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