• Results Room - Facebook
  • Results Room - Instagram
  • Results Room - LinkedIn

Our Social Media:

© Amer Results Room Limited 2017. Results Room Personal Training Gym - Featherston Street, Wellington

Seared Chicken, Mango and spinach, with a Maple Chilli dressing (Also adaptable to Vegan)

August 4, 2017

 

 

Ingredients
Chilli jam
⦁    1 head garlic, cloves peeled
⦁    6-8 long red chillies, roughly chopped
⦁    3 thumb-sized pieces (200g) fresh ginger, peeled and roughly chopped 
⦁    2 double kaffir lime leaves, deveined (optional)
⦁    2½ cups caster sugar
⦁    ½ cup water
⦁    finely grated zest of 4 limes
⦁    ½ cup rice vinegar
⦁    1 tsp soy sauce
Seared Chicken
⦁    2 x Ripe Mangos
⦁    350g Chicken (or tofu to make Vegan) 
⦁    150g of washed baby spinach
⦁    ½ cup of 100% Canadian Maple Syrup
⦁    1 x Tbl Spoons of  homemade Chilli jam
⦁    2 x Tbl Spoons of rice bran oil
⦁    Micro Coriander to garnish
Method - Chilli Jam
Purée the garlic, chillies, ginger and kaffir lime leaves, if using, to a coarse paste.
Place in a saucepan with the sugar, water, lime zest, rice vinegar, fish sauce and soy sauce.
Stir over a medium heat until the sugar dissolves, then boil for about 10 minutes until reduced by a third. 
It will bubble up like jam. 
Spoon the hot chilli jam into the warm sterilized jar until it is filled to within 3mm of the top. 
Seal with the screw lid. 
Once opened, store Chilli Jam in the fridge.
 
 Method - Seared Chicken
Cut Chicken (or tofu) into equal cubes, peel and slice Mango in too long strips about a centimeter thick.
Sear Tofu in oil, add Mango and fry on a high heat for five minutes to caramelize both.
Add spinach, mix Chili jam with maple Syrup and add to pan and stir for 2 minutes. 
Once ready serve with micro coriander as a garnish. 
 

Tags:

Share on Facebook
Share on Twitter
Please reload

 FEATURED POSTS 

Single Arm Dumbbell Snatches

October 14, 2019

1/3
Please reload

 RECENT POSTS 

October 16, 2019

September 30, 2019

Please reload

 SEARCH BY CATEGORY 
Please reload