Japanese · Dinner
Salt Grilled Chicken and Vegetables
Bite-size chicken thigh pieces and mixed vegetables grilled hot on a griddle, seasoned simply with salt, black pepper and a squeeze of lemon. No soy or sugar-based glaze, just clean char and rendered chicken fat carrying the flavour, finished with a scatter of scallion over steamed rice.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
478Calories
41.2gProtein
24.6gFat
22.8gCarbs
5.9gSugar
3.1gFiber
1310mgSodium
218mgChol
6.1gSat Fat
780mgPotassium
55mgCalcium
2.6mgIron
0.5mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat chicken thigh dry and season all sides with salt and pepper.
2
Sear
Heat sesame oil in a wok over high heat until shimmering. Add chicken skin-side down and sear undisturbed for 3 minutes until deeply browned.
3
Cook
Flip chicken, push to one side, add bell pepper, onion, zucchini, garlic and scallion to the empty side. Stir-fry over high heat for 4 minutes until vegetables show light char.
4
Plate
Toss chicken and vegetables together over medium-high heat for 1 minute, squeeze lemon over top, and serve over cooked rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 11 small bell pepper
- 11 onion
- 11 small zucchini
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp sesame oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper, freshly ground
- 22 lemon wedge, for squeezing
- 1 1/3 cup220g cooked white rice, to serve
