Chili-garlic chicken recipe with sesame carrot coins
42
- Prep Time20 mins
- Total Time20 mins
- Makes4 servings
Chili-garlic chicken recipe with sesame carrot coins Photo by Roberto Caruso
Spicy chicken is complemented by tender-crisp veggies for a simple, stovetop meal that's ready to eat in just 20 minutes!
Ingredients
4 skinless, boneless chicken breasts
1 tbsp rice vinegar
1 tbsp tamari, or soy sauce
1 tbsp chili-garlic sauce
1 tsp brown sugar
1 tbsp canola oil
6 carrots, thinly sliced
2 tsp dark sesame oil
4 green onions, sliced
Instructions
MAKE 2 or 3 shallow cuts, about 1/4-in. deep, diagonally across surface of the chicken breasts. Stir rice vinegar, tamari (or soy sauce) and chili-garlic sauce with brown sugar in a medium bowl. Coat chicken with vinegar mixture.
HEAT a large non-stick frying pan over medium. Add canola oil, then chicken. (Do not discard marinade.) Cook chicken 4 min. Flip and continue cooking, covered, until springy when touched, 4 to 6 more min. Transfer to plates.
RETURN pan to heat and add carrots along with reserved marinade. Cook carrots until tender-crisp, about 5 min. Drizzle with dark sesame oil and stir in green onions. Serve with chicken.
Nutrition (per serving)
Calories 251, Protein 32g, Carbohydrates 12g, Fat 8g, Fibre 3g, Sodium 385mg.
Excellent source of vitamin A.
Wine Pairings
Spicy chicken and carrots Pair it with: A New World white blend. This fresh, medium-bodied blend fits right in with the garlic and chili in this chicken dish. Be prepared for an alluring nose of papaya, pineapple, lime cordial and tarte Tatin. Our pick: Shingleback Haycutters Sauvignon Blanc/Semillon, Australia, $16.