If you like, you can use firm fish fillets such as tuna or salmon or fried tofu in place of the chicken in this lovely warm recipe.
- 1 large chicken breast, skinned and boned
- juice of half a lemon
- 1 clove garlic, peeled and crushed
- 1 stick lemon grass or 1 teaspoon dried chopped lemon grass
- freshly ground black pepper (to taste)
- 1 teaspoon cold-pressed mixed seed oil
- 100g (31/2 oz) asparagus spears
- 8 baby courgettes
- 100g (31/2 oz) mixed salad leaves
- 1 tbsp lightly toasted flaked almonds or pine nuts
- Cut the chicken into thin strips, put it into a non-metallic bowl and mix it with the lemon juice, garlic, lemon grass, black pepper and cold-pressed mixed seed oil. Cover and refrigerate until required.
- Place the asparagus and courgettes in the top of a steamer over boiling water and cook for about 5 minutes to soften slightly.
- Arrange the mixed leaves on two serving plates and top with the lightly cooked vegetables.
- Brush a non-stick wok with a little more oil and steam-fry the chicken pieces, using the strained marinade to moisten the pan after a minute or two.
- Cover with a lid and leave on the heat for about 8 minutes until the chicken is cooked through.
- Spoon the chicken and the pan juices over the salad. Sprinkle with the nuts and serve at once.
From The Optimum Nutrition Cookbook by Patrick Holford and Judy Ridgeway (£15.99, Piatkus)...
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