These are super easy to whip up and taste so good, it makes a great starter for the whole table to get involved in putting together and works just as well as a main if you add some salads in the mix. I served ours with a simple tomato, chive and olive oil salad and a quinoa, pea, mint and coriander salad dressed in olive oil, lemon juice and seasoned with plenty of sea salt and black pepper. The whole family enjoyed them “yay!” the boys ate theirs in wraps with shredded lettuce, while my husband and I who were having a carb free night, used the baby gem leaves!
4 large chicken breasts (preferable organic if not then free range) cut into 1 inch cubes
120ml runny honey
1.5 tbsp tamari
1 red chilli, grated
1/2 tsp Chinese five spice
2 cloves of garlic, grated
1 inch fresh ginger, grated
Coconut Oil for frying
handful of peanuts, toasted and chopped
1 lime cut into quarters
2 baby gem lettuce, leaves separated and washed thoroughly
Mix the honey, tamari, 5 spice, chilli, garlic and ginger together in a bowl and marinate the chicken for 15mins, if you have time to marinade for longer then great. This can also be left overnight.
Prepare the lettuce and toast the peanuts, roughly chop.
In a large non-stick frying pan over a medium heat melt a tsp coconut oil and fry the chicken and marinade (this may need to be done in batches)
Cook the chicken until the marinade has started to caramelise, this will probably take 5-6mins
Serve on a large platter, scattered with chopped peanuts, wedges of lime and the leaves.