Barbecue-style chicken, sweetcorn rice and slaw
These tender chicken strips are glazed in a smoky, sticky barbecue sauce that’s quick to make at home. Served with sweetcorn-studded brown rice and crunchy cabbage slaw for a hint of summer.
100g sweetcorn (drained)
150g carrot
150g red cabbage
1 lime
1 tbsp oil
250g steamed brown basmati rice
2 garlic cloves
2 spring onions
2 tbsp tamari
2 tbsp tomato puree
2 tsp chipotle paste
2 tsp honey
2 x 170g free-range chicken breast
Slice the chicken breast into strips. Heat a medium-sized pan with half a tablespoon of oil on a medium heat, add the chicken strips and season with black pepper. Cook for two minutes each side until turning golden.
Meanwhile, to make the barbecue sauce finely dice the garlic and place into a small mixing bowl. Combine with the chipotle paste, tomato puree, tamari, honey, the juice from quarter of the lime and four tablespoons of cold water.
Pour the barbecue sauce into the pan with the chicken and coat. Cook for three minutes, then a further five minutes with a lid on, until chicken is tender and cooked through (add a little more water to the barbecue sauce if needed).
Roughly chop the coriander and drain the sweetcorn. Heat a medium-sized pan with half a tablespoon of oil on a medium heat, add the brown rice, two tablespoons of water, sweetcorn and half of the coriander. Cook for five minutes.
To make the slaw: finely slice the red cabbage, grate the carrot and slice the spring onions. Place all the ingredients in a bowl with the remaining coriander. Squeeze over the juice from the remaining lime.
To serve, spoon the sweetcorn rice over two warm plates and serve the barbecue-style chicken alongside with the slaw.
Recipe from mindfulchef.com
