Baked Ginger & Soya Chicken

  • 400 grams chicken breast (skinless)
  • 1 chilli (optional) (finely chopped)
  • 10 grams ginger (finely chopped)
  • 2 cloves garlic (finely chopped )
  • 1 tbsp honey
  • 1 tbsp toasted sesame oil
  • 1/2 lemon (juice)
  • 2 tbsp soy sauce
  • 1/2 tsp corn starch
  • 1/2 tsp water

  1. Pre heat oven to 200 degrees Celsius or 400 Fahrenheit

  2. Combine the chilli, ginger, garlic, honey, sesame oil, lemon juice, soy sauce in a bowl, add the chicken breast, mix well and leave for 10 minutes whilst the oven pre heats

  3. Place chicken on a baking tray and reserve the marinade then bake for 15-20 minutes until chicken is cooked

  4. Meanwhile, steam the broccoli until just cooked then put into ice cold water to stop it over cooking

  5. Once the chicken is cooked, pour the juices that have come out into a small pot with the marinade

  6. Mix the corn starch with the water until smooth then add to the pot, bring to a boil and remove when it’s thickened up (see notes)

  7. Slice chicken and divide between 3 meal prep containers

  • If the sauce is too thick, you can add a little more soy sauce or water to think it a little
  • I recommend putting chicken between baking paper and use a heavy object like a pan to bash out the thicker parts so it cooks evenly 
  • Brócoli could be swapped for your preferred vegetables
  • You could serve this with rice or your preferred carbs