It is really hard to come up with an interesting dinner idea when one is on a diet. I broke down and made a creanmy, calorific dip to start but this diner main course was excellent and clocked in at about 300 calorixes a serving. It was surprisingly filling so portion sizes were smaller than expected and stood up well as leftovers the next day.
4 chicken thighs
1 tsp ground coriander
1/2 tsp five spice powder
1 tsp olive oil
Salt
2 Tbsps chunky peanut butter
1 Tbsp rice wine vinegar
1 Tbsp fish sauce
1 Tbsp fresh lime juice
1 tsp hot sauce, Sriracha or similar
1 large tomato, roughly chopped
1/2 cucumber, roughly peeled and diced into pieces similar to those of the tomato
1 1/2 cups grated carrot
1 1/2 cups grated red cabbage
1/3 cup chopped scallion
1 shallot, thinly sliced into half moons
1/2 cup mint leaves, roughly chopped
1/2 cup basil leaves, roughly chopped
1 Tbsp crushed salted or honey roasted peanuts
This makes 6 copious servings (8 for non-greedy/hungry people) rather than my usual 4.
Mix the coriander, five spice and oil together in a bowl. Add the chicken thighs and stir to coat the chicken well with the spice mix.
Heat a non-stick pan over medium heat. As soon as it is hot, lower the heat. Add the chicken and cook for 8 minutes on each side, salting both sides as you cook the chicken. Set aside.
While the chicken is cooking, make the salad dressing and assemble the salad.
Add the peanut butter, vinegar, lime juice, fish sauce and hot sauce to a bowl and whisk to combine. Taste and adjust seasoning to your taste.
Place all the salad ingredients in a large bowl. Toss well with the dressing to combine and top with the chicken, sliced on the bias, and the tablespoon of crushed peanuts.
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