I made this the other night and haven’t stopped thinking about it since. It’s a ridiculously tasty dish which happens to be low carb. Check it out.

Chicken fillets coated in sesame, fresh coriander, lime leaves and chilli and pan-fried in peanut oil. Accompanied by a lemon and soy dipping sauce. Broccoli stir-fried in a garlic oyster sauce on the side.

Just to recap and to explain how I got the recipe and ingredients. Daily Dish is a brilliant new company that is revolutionising the way you look at your weekday family dinners. Every week they deliver everything I need to cook amazing meals. Here is a fresh new low-card recipe they sent through.

You know the deal: You get home late, you’ve had a kak day at work and now you have to think of meal to make – what a luss. Or even worse, you have to stop by the shops first to by the stuff you need! Urrrgh! And you never use all the ingredients and you throw it away – right?

But with Daily Dish, you let someone else do the thinking, planning and shopping – so all you’re left to do is the fun part – cooking!

Here’s one of their sample recipes for you to try tonight – only difference is you have to get the ingredients (painful) and throw away what you don’t use (waste). They supply everything as you see below, except for the things “from your pantry.”

INGREDIENTS

Serves 2 (I usually get the 4 serving so we have leftovers for lunch the next day!)

• 2 free range chicken breasts
• 1 egg whites – beat lightly (from your pantry)
• 1 tbsp almond flour
• 1 fresh chillies – de-seed and chop finely
• 5g fresh coriander – chop finely
• 2 dried lime leaves – crumble
• 2 tbsp sesame seeds
• 2 tbsp peanut oil
• 1½ tbsp soy sauce
• 1 tbsp lemon juice
• ¾ tbsp xylitol (sugar substitute)
• ½ large head broccoli – cut into small florets
• 3 tbsp oyster sauce
• 2 tbsp water
• 1 tsp fish sauce
• 1 tbsp vegetable oil (from your pantry)
• 3 cloves garlic – crush, peel and chop
• plastic wrap, paper towels (from your pantry)

METHOD

Step 1

Prepare all the ingredients per the instructions above.

Step 2

Place the chicken breasts between two sheets of plastic wrap and flatten by beating with a mallet, rolling pin or anything heavy (even a wine bottle works) till they are even and almost double in size. Then cut each breast into four strips lengthways.

Step 3

Halve the lemon and squeeze it.

Step 4

Mix the following ingredients in a small bowl to make a dipping sauce for the chicken: soy sauce, lemon juice and some of the xylitol (1 tbsp for 2 portions; 2 tbsp for 4 portions). Set aside or put on the table.

Step 5

Mix the following ingredients in a large bowl to make a batter for the chicken: egg whites, almond flour, fresh chillies, fresh coriander, dried lime leaves and sesame seeds. Now add the chicken fillets and coat all over with the mixture. Set aside.

Step 6

Mix the following ingredients in a bowl to make the broccoli sauce: oyster sauce, water, fish sauce and some of the xylitol (1 tsp for 2 portions and 2 tsp for 4 portions).

Step 7

Heat a large griddle pan or frying pan over medium heat. The pan should be large enough so that the chicken fillets do not overlap. If your pan is too small, cook them in batches rather. Add the peanut oil and cook the chicken fillets for about 3 minutes on each side or until golden and cooked through. When done, remove the chicken and drain on paper towels.

Step 8

Heat a wok or large frying pan over high heat. Add the vegetable oil. Then add the garlic and stir briefly, until sizzling and fragrant. Be careful that it does not burn (garlic burns very quickly). Now add the broccoli florets and the broccoli sauce you mixed earlier. Stir and toss the broccoli frequently until tender (but still a little crunchy), about 3 to 5 minutes. Remove from stove and serve immediately.

Step 9

To serve, divide the broccoli between the plates and top with four fillets of chicken. Drizzle with dipping sauce.