Lime, Sesame & Soy Glazed Chicken Nibbles

This chicken is easy. I’m not going to lie – stirring together some ingredients and baking them isn’t exactly a technical masterpiece, yet the result is something truly wonderful. Bronzed and glossy chicken, flecked with chilli and spritzed with lime . . . I don’t really think you can go wrong here.

I served mine with a layered salad (baby spinach, red cabbage, celery, red capsicum, and carrot) dressed with sesame oil, soy sauce, and lime juice. Make sure you sprinkle everything with sesame seeds to finish – they’re tiny, popping bursts of oriental flavour. I also like a bit of extra chilli and soy sauce to top my Asian-inspired meals, but it’s far from necessary. What is necessary, however, is utilising the sauce that forms in the pan. Please don’t waste it!

This recipe can be gluten-free, egg-free, nut-free, and dairy-free.

Serves 3, or 2 really hungry people!

Preparation time: 10 minutes

Cooking time: 25 minutes

Ingredients:

– 1 kg chicken nibbles (I use free-range)

– 2 cloves garlic, crushed

– 1 x 2-inch piece ginger, peeled and finely sliced

– 1 small red chilli, de-seeded and finely sliced

– 1 Tablespoon granulated stevia (“one for one” substitute for sugar)

– 3 Tablespoons soy sauce (or tamari)

– 1 Tablespoon lime juice

– 2 teaspoons sesame oil

– sesame seeds, to garnish

Method:

1. Preheat your oven to 200 degrees Celsius ‘fan bake’ (or 220 degrees Celsius standard bake). Toss together all ingredients (except sesame seeds) in a medium-large casserole dish, then transfer this to the oven for 15 minutes.

2. Change your oven’s setting to fan grill (or standard grill at 220 degrees Celsius) and scorch the chicken for a further 10 or so minutes. It should be burnished and cooked through. Serve sprinkled with sesame seeds and accompanied by a salad of your choice. Enjoy! 🙂