Ginger Crusted Chicken

SERVES 2

Calories: 600/500 (grilled)

Carbs: 89 g/81 g (grilled)

Fiber: 12 g

Protein: 30 g

1. WARM SAUCE for about 5 minutes then REST

   1. • 50 g honey

      • 1 T tamari

      • 1 T rice vinegar

      • 2 t grain mustard

      • 2 t Chinese mustard

      • 1/2 t chili paste

      • 2 dashes Maggi

2. MIX PANKO with GINGER

   1. • 30 g panko

      • 1/2 T ginger paste

**Grilled OPTION

150 g chicken, split, marinated in gochujang and teriyaki sauce, then grilled

3. DREDGE chicken in EGG then PANKO mixture

   1. • 150 g chicken skinless breast, split, salted and peppered

      • 1 egg, beaten

4. FRY chicken 2-3 minutes per side then DRAIN

5. SAUTE VEGGIES for about 5 minutes in sesame oil

   1. • 200 g cabbage, shredded

      • 2 stalks celery, sliced

      • 1 carrot, shredded

      • water chestnuts

      • 2 T ginger paste

      • 2 cloves garlic, crushed

      • S&P

6. SERVE with  2 cups cooked brown RICE or 140 g dry then cooked whole wheat pasta (ADD 5 g fiber pp to pasta option): SPOON veggies into center of plate, top with chicken and DRIZZLE sauce over top and the plate