• ½ tbsp vegetable oil
  • 175g amaranth grains
  • ¾ tsp garlic powder
  • 1 large egg, beaten
  • 40g gluten-free flour
  • 450g chicken breasts, cut into 20 thumb-width strips
  • 3 tbsp fish sauce
  • 5½ tbsp light brown sugar
  • 10g root ginger, peeled and finely grated
  • Juice of 1½ limes
  • ½ tbsp reduced salt tamari (gluten-free soy sauce)
  • 1 red chilli, very finely chopped with seeds
  • 2 spring onions, finely sliced
  • 1 tbsp coriander, roughly chopped


  1. 1

    Preheat the oven to 200°C/gas mark 6. Line a large baking tray with foil and grease with the oil. Combine the amaranth and garlic powder in a medium bowl and season. Beat the egg in a small bowl and add the flour to another small bowl.

  2. 2

    Dip a piece of chicken into the flour. Shake of any access and dip into the egg, allowing any access to drip off. Finally, roll in the amaranth coating and then transfer to the lined baking tray. Repeat with all the chicken pieces.

  3. 3

    Transfer the baking tray to the oven. Bake the coated chicken for 25-28 minutes, carefully turning them over halfway, until the chicken is cooked through.

  4. 4

    Meanwhile, add the fish sauce, sugar and 6 tbsp water to a small saucepan. Bring to thw boil, then add the ginger and continue to boil until the sauce is slightly thickened. Remove from the heat and leave to cool. Once cool, add the lime juice, tamari, chilli, spring onion and coriander. Stir through.

  5. 5

    Once the chicken is ready, serve alongside the sauce for dipping.

Nutritional Details

Each serving provides
  • Energy 1754kj 419kcal 21%
  • Fat 7.4g 11%
  • Saturates 1.5g 8%
  • Sugars 17.1g 19%
  • Salt 3.4g 57%

% of the Reference Intakes

Typical values per 100g: Energy 787kj/188kcal

Each serving provides

49.6g carbohydrate 3.2g fibre 36.8g protein

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