Servings: 4
Preparation: 15 minutes
Cooking: 20 minutes
Ingredients
2 Quebec chicken breasts
30 ml (2 tbsp) hot and sour Thai sauce
30 ml (2 tbsp) rice vinegar
60 ml (4 tbsp) soy sauce
30 ml (2 tbsp) canola oil
60 ml (4 tbsp) sesame oil
1 lime, juice
5 ml (1 tsp) Sambal Oelek hot sauce
1 red pepper, cut into strips
1 green pepper, cut into strips
250 ml (1 cup) snow peas
1 mango, cut into strips
500 ml (2 cups) mung beans
60 ml (4 tbsp) sesame seeds
Salt and pepper to taste
Preparation
Preheat the oven, rack in the middle, to 200°C (400°F).
In a bowl, mix together Thai sauce, vinegar, soy sauce, canola oil, sesame oil, lime juice and hot sauce. Divide sauce into 2/3 and 1/3.
In a baking dish, place chicken breasts, use one-third of the prepared sauce to brush them and bake for 20 minutes.
Cut chicken breasts into slices and let cool.
In a bowl, mix together peppers, snow peas, mango, beans and remaining prepared sauce.
In each serving bowl, divide vegetables, top with chicken slices and sesame seeds.
