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Sweet and tangy glazed chicken is a Summer favourite flavour! This light chicken dinner or lunch recipe is packed with flavour that the whole family will love. It’s also great for left overs – so goodbye boring lunches OR is a great entertaining dish that looks a look more impressive than it actually is to prepare!

INGREDIENTS

  •  100g (1/2 cup) brown sugar

  •  160ml (2/3 cup) hoisin sauce

  •  125ml (1/2 cup) soy sauce

  •  80ml (1/3 cup) sweet chilli sauce

  •  800g chicken tenderloins

  •  200g (1 cup) black rice

  •  100g small snow peas, trimmed

  •  2 large pineapples with crowns, halved lengthways

  •  1 red capsicum, deseeded, quartered

  •  2 teaspoons finely grated lime rind

  •  2 cups shredded iceberg lettuce

  •  2 Lebanese cucumbers, peeled into ribbons

  •  2 teaspoons sesame seeds

  •  Curled green shallots, to serve

  •  Fresh coriander, to serve

  •  Lime wedges, to serve

METHODStep 1 – Combine the sugar, hoisin, soy sauce and sweet chilli sauce in a saucepan. Stir over a low heat for 2-3 minutes or until the sugar dissolves. Increase the heat to medium-high and bring to the boil. Simmer for 15 minutes or until the marinade thickens slightly. Set aside for 20 minutes to cool.

Step 2 – Place the chicken in a glass or ceramic bowl and pour over half the marinade. Toss to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate. Reserve the remaining marinade.

Step 3 – Meanwhile, cook the rice in a large saucepan of boiling water following packet directions or until tender. Drain. Place the snow peas in a heatproof bowl. Cover with boiling water and set aside for 3 minutes or until bright green and tender crisp. Drain.

Step 4 – Use a small sharp knife to cut a 1cm-wide border around the edge of the cut side of each pineapple. Cut the pineapple flesh into 2cm cubes in the centre, without cutting all the way through. Use a metal spoon to scoop out the cubes and then cut into small triangle pieces. You should be left with a pineapple shell.

Step 5 – Preheat a chargrill pan or barbecue grill on medium. Spray the capsicum with oil and chargrill for 4-5 minutes or until charred and tender. Cut into thin strips and set aside. Cook the pineapple pieces for 2-3 minutes each side or until charred and caramelised. Transfer to a bowl and sprinkle with the lime rind. Place the pineapple shells cut-side down on the grill and cook for 2-3 minutes or until the edge is caramelised.

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