Oriental-style chicken with guacamole.
For the marinade
4 tbsp olive oil
2 tbsp sesame oil
1 lime, juice only
1 piece fresh ginger, peeled, grated
2 red chillies, finely chopped
1 bunch of coriander, leaves removed, roughly chopped
2 tbsp soy sauce
2 tbsp honey
1 tbsp Worcestershire sauce
For the chicken
4 boneless skinless chicken breasts, cut into 1cm/½in strips
sea salt and freshly ground black pepper
6 spring onions, sliced on the diagonal
2 tbsp sesame seeds, toasted
For the guacamole
2 ripe avocados, skinned and chopped
2 limes, juice only
1 clove garlic, crushed to a paste
4 tbsp fresh coriander, chopped
1 red chilli, finely chopped
1 shallot, finely chopped
150ml/5fl oz olive oil
splash Tabasco sauce
salt and freshly ground black pepper
For the marinade, place all the marinade ingredients into a bowl and mix to combine.
For the chicken, place the chicken into the bowl of marinade. Stir well and leave to marinate in the fridge, covered in cling film for at least one hour.
Preheat the oven to 200C/400F/Gas 6.
Heat a griddle pan until hot then add the marinated chicken strips. Cook over a high heat for 1-2 minutes, turning once so they brown nicely on both sides.
Transfer the chicken strips to a baking sheet and place into the oven to cook for a further five minutes, or until completely cooked through.
Remove the chicken from the oven and season with coarse sea salt and freshly ground black pepper. Sprinkle with the spring onions and toasted sesame seeds.
For the guacamole, place the chopped avocados into a bowl and add the lime juice.
Add the remaining guacamole ingredients, mix well and season, to taste, with salt and freshly ground black pepper.
To serve, place the chicken onto six plates with a spoonful of guacamole served alongside each.
Source: BBC FOODS