- 60ml (1/4 cup) char siu sauce
- 2 tablespoons honey
- 1 tablespoon kecap manis
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 1 garlic clove, crushed
- 1kg small chicken thigh fillets, fat trimmed
- Olive oil spray
- 1 bunch gai lan (Chinese broccoli), trimmed, cut into thirds crossways
- 2 teaspoons water
- Steamed white rice, to serve
- Fresh coriander sprigs, to serve
- Step 1Combine the char siu sauce, honey, kecap manis, sugar, sesame oil and garlic in a large bowl. Add the chicken and toss to coat. Set aside for 10 minutes to marinate. Preheat grill on high. Line a baking tray with foil. Lightly spray with olive oil. Transfer the chicken to the tray. Cook under grill for 3-4 minutes each side or until cooked through and caramelised.
- Step 2Meanwhile, preheat a wok or large frying pan over medium-high heat. Spray with olive oil. Stir-fry the gai lan for 1 minute. Add water. Stir-fry 1-2 minutes or until gai lan is bright green and tender crisp.
- Step 3Divide rice among serving bowls. Top with chicken, gai lan and coriander.
- High protein
- Low carb
- Low kilojoule
- Lower gi
With a twist: Char siu pork with broccoli: Replace chicken with pork cutlets. Replace gai lan with 1 small head broccoli. Preheat chargrill on high. Cook pork for 4 minutes each side.
Steamed spiced fish with spinach: Replace the chicken with 4 white fish fillets. Replace gai lan with 1 bunch English spinach. Wrap each piece of fish in a piece of non-stick baking paper to enclose. Steam for 10 minutes.
- Author: Kerrie Ray
- Image credit: Ben Dearnley
- Publication: Australian Good Taste