Gloriously Sticky Crispy Chinese Chicken

Healthy Eating never tasted so good! Whip this up in your kitchen in quicker time than it would take order takeout & enjoy all the taste & none of the January guilt! I coated the chicken in the same fashion as my healthy spicebag recipe for a delectable crispy crunch & smothered it in a gorgeously glossy honey, sweet chilli & soy sauce that’s super quick & easy to prepare. This works out at 8 Smartpoints & I served it with 6 Smartpoints of Basmati Rice, If you use Wholegrain Basmati the whole thing will only set you back 6 Smartpoints on the No Count Plan. It serves 4 hungry people. Here’s the skinny:Β 
500g Chicken Fillet Diced

1 Red Pepper Sliced

1 Yellow Pepper Sliced

4 to 5 Spring Onions Finely Diced

60g Dried Semolina

15g Cornflour

1/4 Tsp Chinese 5 Spice

1 Egg

Salt & Black Pepper

240g uncooked weight of Basmati Rice if using

For the Sauce:

3 Tbsps Honey

3 Tbsps Soy Sauce

3 Tbsps Sweet Chilli Sauce

1 Tbsp Mirin or White Wine Vinegar

1 Clove Garlic Minced

1 Small Piece Ginger Grated


Prepare the rice as per packet instructions. Mix the semolina, cornflour, Chinese five spice and season with salt and pepper in a small bowl. Whisk the egg in a separate bowl. Dip the chicken into the egg mixture and then into the semolina mixture coating the chicken well. Mix all the sauce ingredients together in another bowl and set aside. Heat a large frying pan and spray with spray oil. Cook the peppers & remove from the pan, set aside & keep warm by covering with foil. Cook the chicken pieces for 5 to 8 minutes each side until they are brown and crispy and cooked thoroughly through. Re-add the peppers to the pan, add the diced spring onions and pour over the sauce stirring regularly until it thickens slightly this will only take about 3 to 5 minutes. Divide equally into four portions and serve over the Basmati rice and enjoy!Β 

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