- Chicken thighs, diced into 2cm chunks - 500 g
- Soy sauce - 1/4 cup
- Garlic cloves, grated - 2
- Grated ginger - 2 tsp
- Lemon juice - 1 Tbsp
- Cornflour - 1/2 cup
- Oil - 1/4 cup
- Spinach leaves - 2 cups
- Grated carrot - 1
- Cucumber ribbons - 1/2 cup
- Brown rice, cooked - 2 cups
- Mayonnaise - 1/2 cup
- Soy sauce - 2 Tbsp
In a medium sized bowl, add the diced chicken thighs, soy, garlic, ginger and lemon juice, stirring well to combine. Leave to marinate for 20-30 minutes.
To make the sauce, combine mayonnaise and soy sauce in a small bowl. Set aside.
Once the chicken has marinated, remove from the bowl, shaking off any excess liquid. Place the chicken into a bowl with the cornflour and toss the pieces generously to coat.
Heat the oil in a frying pan to a medium heat. Cook the chicken in batches for 6 to 7 minutes each or until golden and cooked through, turning once. Remove and rest on a paper towel.
To make the salad, add the spinach, carrot and cucumber in a bowl and toss to combine.
To serve, assemble rice, chicken, and salad in four bowls. Drizzle with a squeeze of lemon, and sauce on the side.
PER SERVE • Energy 2944Kj • Protein 26.7g • Total Fat 42g • Saturated Fat 7.7g • Carbohydrates 52.6g • Sugars 8.6g • Sodium 1958.9mg
Dietary and nutritional info supplied by NZ Nutrition foundation.