Week 3 Sesame Chicken
SERVES 4 PREP 20 minutes COOK
10 minutes NUTRITION 2145kJ; 26g fat (12g sat); 15g protein; 45g carbohydrate; 9g fibre a serve COST $3.50 a serve
1 tablespoon salt-reduced soy sauce,
plus 1 tablespoon extra
1 tablespoon sesame oil
500g chicken tenderloins
1 cup dried packaged breadcrumbs
1/4 cup sesame seeds
Cooking oil spray
1/4 Chinese cabbage (wombok), shredded 1 cup red grapes (optional), halved
1 red onion, thinly sliced
2 green onions, thinly sliced 2 tablespoons lemon juice Lemon halves, to serve
Preheat oven to 200ºC/180ºC fan-forced. Line 2 oven trays with baking paper. Whisk soy sauce and sesame oil in a shallow glass dish. Add chicken; turn to coat.
Place breadcrumbs and sesame seeds on a large flat plate; stir to combine. Drain chicken. Press into sesame seed mixture to lightly coat. Place on prepared trays. Spray chicken with oil. Bake, turning halfway through cooking, for 10 minutes or until golden brown and cooked.
Combine cabbage, grapes (if using), onion and green onion in a bowl. Whisk juice and extra soy sauce in a bowl. Add to cabbage salad; toss to combine. Serve the chicken with cabbage salad and lemon halves.