Thai Chicken Twist

by Dr. Daamini Shrivastav

July 17, 2015

Recently I had to make a few changes to my diet and up the ante when it comes to my protein intake. When it comes to meat protein, chicken leads the way and the breast cut but of course is numero uno. The problem is chicken does require flavor enhancement to prevent it from being a boring dry food item i.e. I was forced to get creative! Not wanting to use any oil or ready-made sauces meant it was time to raid my spices & herbs rack. This is my simple take on a Thai chicken recipe. Hope you like it 🙂

Quick Look
Servings - 4

Time : 20

You will need :

  • 4 x 120g skinless chicken breasts
  • 3 tsps sesame tahini
  • 1 heaped tbsp Chinese five-spice
  • ¾ to 1 tsp red chilli powder (depending upon your palate)
  • 1 ½ tbsp honey
  • 120g baby spinach
  • 100g baby asparagus
  To make :

1)Bring out your kitchen snipping scissors and snip the chicken breasts into small strips or pieces in a large marinating bowl. To the bowl add the Chinese five-spice, red chili powder, honey and tahini. Mix well to ensure all the chicken is coated in the marinade. You can leave this in the fridge for 15 minutes or leave overnight as well.

2)In a skillet, sauté the baby asparagus on a medium heat. It takes a few minutes literally. Remove the asparagus and keep to a side.

3)Throw in the chicken and stir-fry cook till all the chicken is cooked through. It takes about 5-7 minutes depending on your pan and heat

4)Once the chicken is cooked through, add the spinach and mix well into the chicken. The leaves wilt quickly and so this bit is literally a ONE MINUTE process


Dr. Daamini Shrivastav


Dr. Daamini Shrivastav

Juggling many roles from physician to writer to pilates instructor to Marketing-PR executive, Dr. Daamini is constantly pushed and inspired to get creative on how to encompass a Retreat into her daily life.
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