SALT & PEPPER CHICKEN WITH GAI LAN
SERVES 4 PREP + COOK 40 MINS
F 2 tsp sea salt F
2 tsp cracked black peppercorns
1 tsp dried chilli flakes
800g chicken breast fillets, skin on
400g gai lan (Chinese broccoli), trimmed, chopped coarsely
1 tbsp oyster sauce
2 tsp sesame oil
1 medium carrot (120g), cut into matchsticks
½ cup (40g) bean sprouts
1/ cup loosely packed 3 fresh coriander leaves
2 green onions, sliced thinly
1 tbsp lime juice
2 tsp toasted sesame seeds
1 lime, cut into wedges
1 Combine salt, pepper, chilli and chicken in a large bowl.
2 Cook chicken, in batches, skin-side down, in a heated, oiled, large frying pan for 10 mins or until browned and crisp. Turn chicken and cook for 5 mins or until cooked through. Remove from pan. Cover to keep warm.
3 Stir-fry gai lan, sauce and oil in same heated pan until gai lan is wilted.
4 Meanwhile, combine carrot, sprouts, coriander, onion and juice in a small bowl.
5 Serve sliced chicken with gai lan and carrot salad, sprinkled with sesame seeds. Accompany with lime wedges. Serve with steamed jasmine rice.