Chicken Fillet with Ginkgo and Peas

Ingredients

• 4 chicken breast fillets (about 150 g each)
• 400 ml hot poultry broth
• 450 g sugar snap peas
• 250 g canned ginkgo nuts (from an Asian grocery store)
• 100 g canned red beans
• 1 tbsp Sesame oil
• 1 tbsp lime juice
• Sea salt

Instructions

1. 1.

   Preheat the oven to 200°C fan-forced.

2. 2.

   Wash, pat dry, and place the chicken breasts in a baking dish. Pour hot broth over them and bake for 20-30 minutes until cooked through.

3. 3.

   Wash the sugar snap peas, trim ends, and cut into 3 cm pieces. Blanch in plenty of salted water for 2-4 minutes until firm, then shock in cold water and drain. Drain the beans and ginkgo nuts. Heat sesame oil in a pan, quickly stir-fry the snap peas with ginkgo nuts and beans, then deglaze with lime juice and season with salt.

4. 4.

   Cut the cooked chicken into bite-sized pieces and serve together with the vegetables on hot plates.