Chicken plus sweet chilli, plus onion oatmeal? An interesting combination we grant you, but it’s a flavour sensation not to be missed. Tuck in!
Ingredients
6tbsp cold pressed rapeseed oil
4 boneless chicken breasts, cut into thin slices
150g medium oatmeal
6tbsp Thai sweet chilli sauce
2 medium onions, finely chopped
200g green beans, halved
2 x 80g bags pea tops
2tbsp cider vinegar
Method
Heat 2 tablespoons of oil in a large frying pan. Mix the chicken with 50 grams of oatmeal and seasoning and fry for 5-6 minutes until crispy and cooked throughout. Remove from the pan. Toss in the chilli sauce.
Add 2 tablespoons of oil to the pan and fry the onions for 3 minutes then add the remaining oatmeal and fry for a further 2 minutes.
Meanwhile, blanch the beans in boiling water for 2 minutes, drain and cool. Mix into the pea tops. Mix the remaining oil with the vinegar and toss into the salad. Divide onto 4 plates and top with the chicken. Sprinkle over the onion mixture and serve.
Recipe courtesy of Whole Grain Goodness
