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Peanut chicken goujons with chilli pak choi and lime and coriander dressing

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Maria Elia

From Ready Steady Cook

Method


  1. For the peanut chicken, place the peanuts into a food processor and pulse to crumbs. Tip onto a large plate.

  2. Dust the chicken in the flour, then dip into the beaten egg and finally roll in the peanut crumbs. Heat the oil in a frying pan and fry the goujons, in batches, for 2-3 minutes on both sides, or until golden-brown, crisp and cooked through.

  3. For the pak choi, mix all of the pak choi ingredients together in a bowl. Heat a chargrill pan until smoking, then tip the pak choi mixture in and cook for 4-5 minutes, turning occasionally, or until the pak choi is wilted and tender.

  4. For the dressing, combine all of the dressing ingredients together in a bowl and mix well.

  5. Serve the pak choi alongside the peanut chicken, with the dressing spooned around the edges of the plate.

Ingredients

For the peanut chicken

  • 55g/2oz peanuts, shelled
  • ½ chicken breast, skin removed, sliced into strips
  • 3 tbsp plain flour
  • 1 free-range egg, beaten
  • 2 tbsp vegetable oil

For the pak choi

  • 2 pak choi, split in half lengthways
  • 2 tbsp sesame oil
  • ½ tsp salt
  • ½ red chilli, chopped
  • 2 tbsp soy sauce
  • ½ lime, juice only

For the dressing

  • 2 limes, juice only
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • ½ red chilli, chopped
  • 2 tbsp chopped fresh coriander

Shopping List

Peanut chicken goujons with chilli pak choi and lime and coriander dressing

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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