This is another recipe which is lower in carbs than most, I have said before I have been trying to cook lower carb meals recently as per my hubby’s request. This fine by me as it gives me a chance to eat a bit lighter as well. I like to mix it up and not cook low carb every night as I prefer to throw in some starchy carbs 1-2 times a week for balance. This is a very light refreshing meal with the mango salad and is probably more of a summertime dish but we have had some mild weather here again so it was a nice dish that did not over heat the house to much. This dish contains approximately 17g of carbohydrates per serving and 42g protein, if you want to add some carbs to make this more filling just toss some rice noodles in with the salad.

Ingredients

1 Tablespoon sesame oil
12 Chicken drumsticks
1 Cup water
1/2 Teaspoon chicken stock granules
2 Tablespoons honey
2 Tablespoons rice wine vinegar
1 Teaspoon 5 spice powder
6 Cloves garlic, crushed
50ml Soy sauce

Mango Salad

1 Mango, peeled and sliced into thin strips
4 Green onions, sliced thinly
1 Cup loosely packed coriander leaves
180g Snow peas, halved
1 Large cucumber, seeded, sliced thinly
11/2 Cups bean sprouts

Lime and Vinegar Dressing

60ml Lime juice
60ml Rice vinegar
1 Tablespoon peanut oil

Method

1. Heat the tablespoon sesame oil in a deep frying pan, cook chicken, in batches, until browned all over about 7-8 Min’s. (Do not skip this step, chicken will not brown with sauce and you will end up with unappealing looking legs on your plate.)

2. Meanwhile, combine remaining chicken ingredients in a jug.

3. Return chicken to pan with stock mixture, bring to the boil, reduce heat, simmer, covered, about 25 Min’s or until chicken is cooked through.

Salad

1. Combine all the salad ingredients in a bowl, mix the ingredients for the dressing in a jug pour over salad greens and toss through.

To Serve: Divide chicken and salad among serving plates, drizzle chicken with remaining pan juices if desired,

All photos taken by me unless otherwise stated.