Shaun Rankin's sweet chilli chicken with garlic, lemon and coriander recipe

  • Serves 2
  • 10mins to prepare, 20mins to cook, plus 1hr marinating time
  • 272 calories / serving
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Shaun Rankin’s exotic dish will be a real winner with kids and adults alike. The Asian ingredients are not too overpowering and will subtly introduce children’s palates to new flavours.

  1. Start by preparing the chicken breasts, slice into strips and add to a mixing bowl – let older kids do this step using a blunt-ish knife.
  2. Put the rest of the ingredients – except the salad and pak choi – into the bowl.
  3. Let the kids mix in the ingredients and coat the chicken. Leave to marinate for an hour or longer if possible.
  4. After the chicken has marinated, put a wok or frying pan over a high heat and gradually add the marinated chicken strips – do not stir as the chicken needs to be left to caramelise on the outside.
  5. Once golden, flip the strips over and cook on the other side – making sure they are cooked through with no pink showing. 
  6. Remove the base from the pak choi and use your hands to separate the leaves and add to the chicken. Stir until the pak choi wilts and is dressed in the pan juices.
  7. Serve the chicken and pak choi onto plates along with the pan juices, garnish with herby green salad leaves and serve immediately.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2 skinless chicken breasts
  • 30ml (2 tbsp) olive oil
  • 1/2 tsp fresh ginger, peeled and finely grated
  • 15ml (1 tbsp) sweet chilli sauce
  • 2 garlic cloves, peeled and finely chopped
  • 1 lemon for zest
  • 1 lime for zest
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tbsp chopped coriander
  • 1 pak choi, shredded
  • 50g (2oz) herby green salad
  • Energy 1110kj 272kcal 14%
  • Fat 13g 18%
  • Saturates 2g 10%
  • Sugars 4g 5%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 6.1g Protein 31.7g Fibre 0.7g


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