Earlier this week, we were lucky enough to receive some sauces from Roza’s Gourmet Sauces- a family-owned company based in Brisbane that makes all-natural, gluten-free delights. Anyone who knows me knows that I am a lover of all things saucy- dips, marinades…the list goes on. So I was delighted when Roza’s gave us their Chilli Ginger Chutney to try out; since it is winter, I wanted to create something warming but also reasonably healthy, with plenty of veggies. During winter it is far too easy to fall into the trap of eating rich, comfort food day in and day out- this recipe utilises comforting flavours with fresh, light ingredients. For this recipe, you will need the following:
For the chicken:
– two chicken breasts
– 1 teaspoon soy sauce
– 1 teaspoon rice wine vinegar
– 4-5 tablespoons Roza’s Chilli Ginger Chutney
– 1/2 teaspoon freshly grated ginger
– 1/4 teaspoon freshly grated garlic
– 1/3 lime, juice squeezed
For the veggies (this serving will serve two easily- however we doubled the veggies and used the leftovers for veggie dumplings the next day):
– 8 or so shiitake mushrooms, sliced
– 1/2 capsicum, thinly sliced
– 1 bunch chinese broccoli, chopped in half
– 1 bunch choy sum, roughly chopped
– 1/3 zucchini, thinly sliced
– 1/2 small can bamboo shoots
– 1/2 can baby corn, corn sliced in half
– 2 birds eye chillies, thinly sliced
– 1 tablespoon ginger, either sliced into batons or shredded
– 3 tablespoons soy sauce (more to taste)
– 2 tablespoons sriracha
– 1 tablespoon rice wine vinegar (more to taste)
– 1/3 teaspoon honey
salt & pepper, to taste
Begin by creating a marinade for the chicken breasts. The Chilli & Ginger Chutney is a wonderful base for a marinade- it is quite sweet, with a lingering spiciness and a hit of ginger that comes through at the end of each taste. Combine all of the ingredients (from the chicken section) in a bowl, and taste before adding the chicken- balance the flavours to your liking- maybe a bit more salt, a bit more spice…it all depends on one’s personal taste. When happy with the marinade, thoroughly coat the chicken, and leave it for about twenty minutes. Meanwhile, preheat the oven to 180 C.
While the chicken is marinating, chop the vegetables. Place them all in a large bowl, sectioned off, so that they are easy to add to the pan one by one later on.
Place a non-stick, oven-friendly pan over medium heat, and add sesame oil and a dash of cooking oil. When the oil becomes fragrant, add the chicken- simply brown on each side. Once the chicken is just barely cooked through on each side, spoon the extra marinade on top of the chicken, and pop it in the oven (for maybe 10-15 minutes) to fully cook through. Ok, I have a confession to make…I mayyyyybe sliiiightly overcooked our chicken breasts for this meal. However, I decided to go ahead and not ignore the fact that I screwed up, because sometimes these mistakes are a reminder that even though we have been doing this for almost three (!!) years, we still can do things as basic as overcooking chicken breasts!
While the chicken is in the oven, start the veggies. They should cook quickly on a high heat- start by toasting a glug of sesame oil. Once the oil is fragrant, add the green stems and sauté quickly, before adding a tablespoon of rice wine vinegar. If using vegetables that differ from ours, follow this simple rule: add what cooks the slowest: first, and what cooks the quickest: last. Once the green stems are softened, add the remainder of the veggies. Sauté them, and add soy sauce, sriracha and ginger. Taste and subsequently balance with honey/rice wine vinegar/soy sauce etc., as you see fit.
Once the chicken is cooked, remove it from the oven and leave it to rest.
Finally, it is time to plate up! I served the veggies and chicken with our Simple Sesame & Garlic Noodles– it would also be nice with brown rice or even without a carb.
Garnish the dish with a bit of cucumber, coriander and a little squeeze of lime. Done! When plated up, this dish is beautiful and full of flavour- and easy to adjust based on whatever is in season. The chicken glaze is truly what makes the dish, and we could not have done it without the lovely people at Roza’s!
Chilli & Ginger Glazed Chicken with Veggies, featuring Roza’s Gourmet Sauces