Sweet chilli chicken with nut clusters

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Sautéed broccoli, capsicum and snow peas with avocado and julienned carrot. Topped with seared chicken schnitzels and nut clusters. Served with a sweet chilli dressing.
1. Heat a dry frypan over medium-high heat. Toast seed mixture until golden, stir in 1 tbsp honey and a pinch of salt. Cook until clusters are formed, set aside on a plate to cool, reserve pan (see notes).

2. Combine 4 tbsp sweet chilli sauce, 1 tbsp fish sauce and 1 tbsp sesame oil in a bowl.

3. Cut broccoli into small florets. Reheat frypan over medium heat, add broccoli and 1 tbsp oil, cook for 2 minutes. Halve snow peas, slice capsicum and add to pan. Cook for a further 1-2 minutes, add 1 tbsp dressing. Remove from pan and set aside, keep warm.

4. Keep pan over medium-high heat. Season chicken schnitzels with salt and pepper, add to pan with 1/2 tbsp oil and cook for 3-4 minutes on each side, or until golden and cooked through.

5. Slice avocado and celery, julienne (or slice) carrots.

6. Toss fresh vegetables with warm vegetables and nut clusters. Slice chicken and place on top. Spoon over dressing to serve.

Once cooked, place seed clusters onto a plate lined with baking paper to avoid them from sticking.
seed mixture 1 packet (80g)

broccoli 1
Snow peas 1/2 punnet (125g)
red capsicum 1

chicken schnitzels 600g

avocado 1
celery 2 sticks
carrots 2

From your pantry:
sesame + oil for cooking, salt, pepper, honey, sweet chilli sauce, fish sauce