SW recipe: Chicken breasts with two oriental dips

Ready in 30 minutes, plus resting

INGREDIENTS

  • 2 garlic cloves, halved
  • 4 skinless and boneless chicken breasts
  • 250g dried basmati and wild rice
  • 200g sugar snap peas, roughly shredded
  • Low-calorie cooking spray
  • Sea salt, to serve
  • Szechuan peppercorns, crushed
  • Lime wedges, to serve
  • Vegetables, to serve

For the ginger soy dip

  • 4cm piece of root ginger, peeled and grated
  • 4 tbsp dark soy sauce
  • A pinch of caster sugar

For the sweet chilli dip

  • 3 tbsp rice wine vinegar
  • ½ level tsp caster sugar
  • 1 bird’s-eye chilli, deseeded and chopped

METHOD

About 30 minutes before you want to cook, light the barbecue.

Rub the cut side of the garlic all over the chicken breasts, discarding any garlic left over. Cover the chicken and chill until needed.  Make the dips. For the ginger soy dip, put the ginger, soy sauce, sugar and 1 tablespoon of boiling water into a small bowl. Whisk well and set aside. For the sweet chilli dip, put the vinegar into a small bowl with the sugar and chilli. Stir well and set aside. Cook the rice according to the packet instructions, adding the sugar snap peas for the final minute of cooking. Drain, tip into a serving bowl and keep warm.

Meanwhile, spray the chicken with low-calorie cooking spray and cook over a direct medium heat for 10-12 minutes or until cooked through, turning once. Set aside to rest for 10 minutes. Slice the chicken thickly and arrange on a platter with the dips, salt, Szechuan peppercorns, lime wedges, sugar snap peas and rice plus your favourite vegetables.

 

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.


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