Recipe for Crispy Chia Seed Chicken with fragrant ginger and cucumber rice
1 cup parboiled brown rice
6 chicken breasts
100g Chia seed Mix
2 eggs (from your pantry) – beat lightly
40g pickled ginger – chop finely & reserve the liquid
1 cucumber – trim ends & dice (½ cm)
60ml rice wine vinegar
1 tsp sesame oil
5g fresh mint – discard stalks
4 tbsp soy sauce
1 chilli – deseed & chop finely
olive oil (from your pantry)
salt & pepper (from your pantry)
cling wrap (from your pantry)
paper towels (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Brown rice (parboiled): Pour boiling water (3 cups for 4; 1½ cups for 2) into a pot on high heat and add the rice with a pinch of salt. Bring to the boil, cover, turn heat down to low and gently simmer for 18-20 minutes. Drain and leave to cool down slightly.
Crumbed chicken breasts: Place the chicken breasts between two sheets of cling wrap and bash with a rolling pin (or full wine bottle) to flatten (1½ cm). Season with salt and pepper. Dip the chicken breasts in the beaten eggs (shake off excess), then in the Chia Mix. Place a pan on medium-high heat and cover the base with olive oil. When hot, add the crumbed chicken and fry for 3-4 minutes a side until golden and cooked through. Season with salt and pepper. Remove and drain on paper towels.
Ginger cucumber dressing: Mix together the pickled ginger, ginger liquid, cucumber, rice wine vinegar and sesame oil. Add to the rice and mix through.
Serve crumbed chicken and rice topped with torn mint leaves and the soy as a dipping sauce – you can mix in the chilli if you like a little spice.
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