Pan-Fried/Chargrilled Lemon & Ginger chicken and Oriental Salad  
Serves 2 

Cooking Time: 8-10 minutes 

Ingredients

Pan- Fried Chicken* 

1 jar Zesame Lemon & Ginger Organic Stir Fry sauce 

2 chicken breasts (fillets removed): 

Marinade: Pinch of sea salt and cracked black pepper. Coating: 3-4 tsp corn flour. 
For pan-frying: 2 tbsp cooking oil 
Garnish: Sprinkle of fine spring onion shreds

Oriental Salad: 

1/4 Cucumber- 1/4 cm thick batons 

50g mung bean sprouts or beansprount 

60g canned water chestnut- quartered 

80g Carrots- fine shreds 

1 Gem lettuce 

Pinch of sea salt and cracked black pepper 

Dash of Light soy sauce and sesame oil 

Garnish: Sprinkle of toasted sesame seeds

* Substitute with chargrilled chicken for a lower calorie option.

Cooking

Pan- Fried Chicken*

• Gently Flatten chicken with back of a knife and marinate chicken for 5-10 minutes 

• Coat chicken evenly with the corn flour. Discard excess flour. 

• Add cooking oil to heated griddle/ frying pan. Place chicken on griddle/pan and sear on medium heat for 2-3 minutes until light golden brown. Turn the chicken and sear for another 2-3 minute or until chicken is thoroughly cooked. 

• Arrange cooked chicken breasts on a plate. Heat Lemon & Ginger sauce and pour evenly over the chicken.

To make Oriental salad 

• Arrange lettuce leaves around salad bowl 

• Mix other vegetables with sea salt, cracked black pepper, soy sauce and sesame oil 

• Arrange mix in centre of bowl 

• Garnish with a sprinkle with toasted sesame seeds.