Honey and Lemongrass Chicken with Nashi Pear

Ingredients

3 Nashi pears, cut into wedges
500 g chicken tenderloins, trimmed
2 Tbs teriyaki sauce
1 Tbs lemongrass paste
1 Tbs honey
2 tsp sesame oil
2 bunches Chinese broccoli, trimmed, halved
Coriander leaves, to serve
Honey-roasted cashews, coarsely chopped, to serve

Method

Preheat oven to 180 C. Line a large baking tray with baking paper.

Arrange the pear and chicken on the lined tray. Combine the teriyaki sauce, lemongrass paste and honey in a small bowl. Drizzle over the chicken mixture. Spray with olive oil spray. Season. Bake for 25 minutes or until the pear is golden and the chicken is cooked through.

Meanwhile, heat a wok or large non-stick frying pan over high heat. Add oil and swirl to coat the base of the wok or pan. Add the Chinese broccoli and stir-fry for 1 minute. Add a little water and toss until tender-crisp.

Place Chinese broccoli on a serving platter. Top with the chicken mixture and sprinkle with coriander and cashews.

Credits: Coles

Photo Credits: Coles