Sesame Chicken, Broccolini and Crispy Shallots
This is a lovely, light meal that is bursting with flavour! The best part is the crispy shallots I scatter over at the end as they offer little textured bursts of sweetness.
Servings 4
Calories 430kcal
Ingredients
- 4 chicken breasts, skinless and deboned
- 2 tsp ground ginger
- 1 tsp garlic granules / garlic powder
- 400 g broccolini / tender stem broccoli trimmed of leaves and gnarly ends*
- 4 TB olive oil for the shallots
- 1 TB olive oil for the dressing
- 2 Echalions shallots peeled and very thinly sliced
- 2 TB toasted sesame oil
- 1 TB rice wine vinegar
- 2 tsp sesame seeds
- salt, salt flakes and freshly ground black pepper
Instructions
- Preheat the oven to 200°C (fan-assisted). This is 220°C for conventional ovens (or 425°F / gas mark 7). Line a large baking tray with parchment paper.
- Season all sides of the chicken breasts with the ground ginger, garlic granules, salt, and pepper. Using clean hands, rub the seasoning in well (then wash your hands well after handling raw chicken).
- Place the chicken breasts on the tray and bake for 20-22 minutes. The timings will depend on their size and thickness. See my TIPS further down for more info on this. Once done, set aside to rest for 5 minutes before slicing.
- While the chicken cooks, heat three tablespoons olive oil in a medium non-stick pan over medium high heat. Add the shallots and cook, stirring continuously until they crisp up and caramelise. This won’t take long, approx. 3-3.5 minutes. You want them to turn golden and sweeten, without darkening and turning bitter. Remove using a slotted spoon or spider strainer and transfer onto a plate lined with kitchen paper to drain off excess oil. This step will ensure the shallots remain crispy.
- Meanwhile, bring a large pan of salted water to the boil and add the broccolini, cooking for no longer than 4 minutes. Drain in a colander and season with salt and pepper. Set aside to stay warm.
- Arrange the broccolini on a salad platter and serve with the rested, sliced chicken. Whisk together the sesame oil, additional tablespoon olive oil, and rice wine vinegar and pour this over the whole lot. Finish with a scattering of sesame seeds and top with the crispy shallots. Season with salt flakes and pepper, if needed.
- *WEIGHTS SHOWN are prior to trimming
Notes
USEFUL TIPS:
- I find that 20-22 minutes is perfect for chicken breasts (in a fan oven preheated to 200°C). Remember, their internal temperature will continue to rise even after being removed from the heat. You do not want them to dry out, but you do not want them under-cooked either: it’s a delicate balance. My advice would be to stick to my timings and temperatures, then leave to rest for 5 minutes. If it’s still pink in the centre when you trial-slice a thick-piece, return them to the oven for 2-3 more minutes.
- This is quite a light meal, so feel free to tear over pieces of fresh mozzarella to add a little more fat and sustenance.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 430kcal | Carbohydrates: 5.1g | Protein: 50g | Fat: 24g