4
Serves 4
1. In a medium bowl, mix together peanut oil, ginger
,
five spice powder, chilli flakes, spring onions, soy
sauce and vinegar. Blend well.
2. Preheat the grill.
3. Remove any visible fat from the chicken. Place the
chicken in the grill and cook for 2 minutes.
4. Spoon the sauce over the top of the chicken and
grill for an additional 3-4 minutes.
5. Serve on a bed of rice, topped with the chopped
peanuts.
INGREDIENTS
2 tsp peanut oil
1 tsp ground ginger
1 tsp five-spice powder
½ tsp chilli flakes
½ cup spring onions,
finely chopped
½ cup soy sauce
½ cup rice vinegar
4 chicken breast fillets,
halved
¼ cup peanuts, finely
chopped
4 cups cooked rice
SPICY ASIAN
CHICKEN
INGREDIENTS
2 boneless, skinless
chicken breasts
200-250g carton plain
low-fat yoghurt
1 tbsp lemon juice
2 tsp paprika
2 garlic cloves, minced
½ tsp ground ginger
½ tsp cumin
½ tsp cayenne pepper
½ tsp cinnamon
Serves 4
1. Use a lidded casserole dish big enough to hold the
chicken and the marinade. Mix the yoghurt, lemon
juice, paprika, garlic, ginger, cumin, cayenne pepper
and cinnamon in the dish.
2. Cut each chicken breast into two, add them to the
dish, and turn until they are well coated. Cover
and refrigerate for 1-8 hours, turning occasionally
if desired.
3. Preheat the grill.
4. Remove chicken from the marinade and place on
the grill. Cook the chicken for 5-7 minutes, or until
cooked through.
TANDOORI CHICKEN
