Lime and Chili Chicken

This is a really simple recipe that I found in a recent Donna Hay magazine which is quick to make, and healthy as well.

In the magazine's recipe they use Chinese broccoli, but any type of green vegetable works such as broccoli, kale, chard, spinach or collard greens. I also added baby carrots for some color and additional sweet flavor, and sprinkled five spice powder over the vegetables as they cooked.

Ingredients (serves 4)

• 1/2 cup vegetable or light olive oil
• 2/3 cup store bought chili jam or sauce *
• 1/3 cup lime juice
• 4 cloves crushed garlic*
• 4 chicken fillets, thin cut
• 2 cups steamed jasmine rice
  
• green vegetables
• five spice powder to taste
  

* the sauce I used was a Chinese Chili Garlic Sauce (Lee Kum Kee) which is readily available in many supermarkets, and I, therefore, omitted the garlic in the marinade

Method

1. Place the oil, chili sauce, lime juice and garlic (if not included in the sauce) in a non-metallic bowl and stir to combine.
2. Place the chicken in a bowl with half of the marinade, and toss to coat.
3. Set aside for 5 minutes.
4. Heat a grill pan or barbecue over high heat.
   
5. Heat water for the steamed rice, and follow instructions on package for cooking (it usually takes about 15 - 20 minutes).
   
6. Cook the chicken for 4-5 minutes on each side or until cooked through and spoon over the remaining marinade.
7. While the chicken is cooking, steam the vegetables for 3-5 minutes, depending on the type of vegetables used. Thick leafy vegetables will need longer cooking time. Sprinkle a dash of five spice powder on the vegetables as they steam to give them an additional Asian flavor.
8. Serve the chicken and vegetables over the steamed rice.