Ingredients

• 55g/2oz peanuts
• shelled
• ½ chicken breast
• skin removed
• sliced into strips
• 3 tbsp plain flour
• 1 free-range egg
• beaten
• 2 tbsp vegetable oil
• 2 pak choi
• split in half lengthways
• 2 tbsp sesame oil
• ½ tsp salt
• ½ red chilli
• chopped
• 2 tbsp soy sauce
• ½ lime
• juice only
• 2 limes
• juice only
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• ½ red chilli
• chopped
• 2 tbsp chopped fresh coriander

Directions

• For the peanut chicken
• place the peanuts into a food processor and pulse to crumbs. Tip onto a large plate.
• Dust the chicken in the flour
• then dip into the beaten egg and finally roll in the peanut crumbs. Heat the oil in a frying pan and fry the goujons
• in batches
• for 2-3 minutes on both sides
• or until golden-brown
• crisp and cooked through.
• For the pak choi
• mix all of the pak choi ingredients together in a bowl. Heat a chargrill pan until smoking
• then tip the pak choi mixture in and cook for 4-5 minutes
• turning occasionally
• or until the pak choi is wilted and tender.
• For the dressing
• combine all of the dressing ingredients together in a bowl and mix well.
• Serve the pak choi alongside the peanut chicken
• with the dressing spooned around the edges of the plate.