+ Fixings:
- 1tbsp tamari
- 1tsp medium curry powder
- ¼tsp ground cumin
- 1 garlic clove, finely ground
- 1tsp clear honey
- 2 skinless chicken bosom filets (or use turkey bosom)
- 1tbsp crunchy peanut butter (pick a without sugar rendition with no palm oil, if conceivable)
- 1tbsp sweet bean stew sauce
- 1tbsp lime juice
- sunflower oil, for cleaning the skillet
- 2 Little Gem lettuce hearts
- ¼ cucumber, divided and cut
- 1 banana shallot, divided and daintily cut
- coriander, slashed
- seeds from ½ pomegranate
+ Technique:
- Stage 1
Empty the tamari into an enormous dish and mix in the curry powder, cumin, garlic and honey. Blend well. Cut the chicken bosoms in half evenly to make 4 filets altogether, then, at that point, add to the marinade and blend well to cover. Put away in the ice chest for no less than 1 hr, or short-term, to permit the flavors to infiltrate the chicken.
- Stage 2
In the mean time, blend the peanut butter in with the bean stew sauce, lime juice, and 1 tbsp water to make a spoonable sauce. Whenever prepared to cook the chicken, wipe an enormous non-leave griddle with a little oil. Add the chicken and cook, covered with a top, for 5-6 mins on a medium hotness, turning the filets over for the last min, until cooked yet wet. Put away, covered, to rest for a couple of mins.
- Stage 3
While the chicken rests, throw the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and heap onto plates. Spoon over a little sauce. Cut the chicken, heap on top of the serving of mixed greens and spoon over the excess sauce. Eat while the chicken is still warm.