Monday, February 2, 2009

Grilled chilli-lime chicken

* 1/4 cup sweet chilli sauce
* 2 teaspoons grated lime rind
* 2 tablespoons lime juice
* 2 teaspoons sesame oil
* 2 garlic cloves, crushed
* 2cm piece fresh ginger, grated
* 4 (200g each) chicken thigh cutlets, skin removed
* 100g snow peas, thinly sliced canola oil cooking spray
* 1 cup beansprouts
* 100g Asian salad leaves

1. Combine sweet chilli sauce, lime rind, lime juice, oil, garlic and ginger in a ceramic or glass bowl. Remove 2 tablespoons sauce mixture and set aside. Add chicken to bowl. Toss to coat. Refrigerate for 15 minutes.
2. Place snow peas in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until tender. Rinse under cold water. Drain.
3. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook chicken for 5 to 7 minutes each side or until cooked through.
4. Place snow peas, beansprouts, salad leaves and reserved sauce mixture in a bowl. Toss to combine. Serve chicken with salad.

Super Food Ideas - Page 35
Recipe by Cathie Lonnie


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