Sticky Sweet Chilli Chicken Cutlets

Ingredients:

• 800g Our Cow Free Range Chicken Cutlets
• 2 tbsp soy sauce 
• 2 tbsp rice wine 
• 2 tbsp sweet chilli sauce 
• 1 tbsp garlic paste 
• ½ tbsp ginger paste
• 2 bunches of Broccolini 

To serve:

• Steamed rice
• Sesame seeds
• Crispy onion 
• Spring onion 

Cooking instructions:

1. Preheat the oven to 180°C.
2. Heat a large frying pan over medium heat. Place the Our Cow Free Range Chicken Cutlets skin-side down and cook for 4 minutes, or until the skin is golden and crisp. Turn and cook for a further 3 minutes. The chicken does not need to be fully cooked, as it will finish cooking in the oven.
3. Remove the chicken from the pan. Add the broccolini and cook for 2-3 minutes, turning occasionally, until lightly charred.
4. In a small bowl, whisk together the soy sauce, rice wine, sweet chilli sauce, garlic paste, and ginger paste.
5. Arrange the chicken cutlets and broccolini in a large oven-safe baking dish. Pour the sauce over the chicken and broccolini, turning the chicken to coat evenly.
6. Bake for 25 minutes, or until the chicken is cooked through. 
7. Serve with steamed rice and garnish with sesame seeds, crispy onions, and sliced spring onion. Enjoy!