THE “AUDITION” STICKY CHICKEN AND ASIAN SLAW WITH SESAME BRITTLE

“This is the dish that landed me the job.”

Serves 4 EASY

GREAT VALUE

Preparation: 15 minutes, plus 30 minutes’ marinating time Cooking: 15 minutes

free-range chicken fillets 4

For the marinade, mix: fresh ginger 1 x 10 cm piece, peeled and grated limes 2, zested and juiced sweet chilli sauce 3t honey 2t soya sauce 5T sesame oil 4T mirin 4T

For the stir-fry: baby red cabbage 1, shaved baby green cabbage 1, shaved fresh coriander 50 g, roughly chopped baby marrows 3, spiralised carrots 2, peeled and spiralised mange tout 6, halved baby corn 6, halved

For the brittle: caster sugar 55 g sesame seeds 4 T, toasted

1 Make the marinade. Set aside half for the marinade and half for the dressing.

2 Marinate the chicken for 30 minutes. 3 Mix all the stir-fry vegetables in a bowl and set aside. 4 To make the brittle, melt the sugar in a pan, without stirring, over a medium heat. Pour the melted sugar onto baking/wax paper, then sprinkle over the sesame seeds. Allow to cool and set. 5 Heat a non-stick pan until smoking hot. Sear the chicken well on both sides. Pour a ladle of water into the pan and quickly put the lid on. Cook for 3 minutes, or until cooked through. Allow to rest for 3 minutes. 6 Thinly slice the chicken and toss with the vegetables and dressing. Serve with sesame brittle.

Cook’s note: Replace the sesame brittle with Woolworths cashew nut brittle. HEALTH-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE

WINE: Woolworths DMZ Chardonnay 2018