Everyone will love these delicious, easy-to-make and healthy meals that the Body Coach serves up for his own family.
SERVES 4 ADULTS + 2 SMALL KIDS
PREPARE: 5 MINUTES
COOK: 15-20 MINUTES
Olive oil spray
2 tbsp cornflour
Salt and pepper
1 large egg, beaten
100g porridge oats
1⁄2 tsp smoked paprika
1⁄2 tsp garlic granules
380g chicken mini fillets
FOR THE KATZU SAUCE
1 tsp coconut oil
2 tsp mild curry powder
1 tsp garlic paste
1 tsp ginger paste
165ml tin coconut milk
1 heaped tsp dark roasted peanut butter
1 tsp honey
60ml apple juice
1 tsp cornflour mixed with 1 tsp water
- Preheat the oven to 220C/200C fan/gas 7, line a baking tray with foil and spray it evenly with olive oil spray.
- Place the cornflour on a small plate and season with salt and pepper. Place the beaten egg in a small bowl and season with salt. Place the oats on another plate and mix with the paprika and garlic granules. Dust the mini fillets in the cornflour, then dip them in the egg and finally roll the fillets in the oats to coat. Place them on your prepared baking tray.
- Spray the top of the oaty fingers with an even coating of spray oil and bake in the oven for 15-20 minutes, or until cooked through and golden on the outside.
- While the chicken cooks, make the katzu sauce. Heat the coconut oil in a small saucepan over a medium heat, add the curry powder and garlic and ginger pastes and cook for 1 minute until fragrant. Add the remaining sauce ingredients, except the cornflour, and heat through until hot. Whisk in the cornflour mixture and allow to thicken a little before removing from the heat.
- Serve the dippers with the sauce on the side.
TIP If freezing for another day, freeze the dippers before cooking and freeze the sauce separately.
Love the recipe? Now buy the book
Our recipes are from Joe’s Family Food by Joe Wicks, which will be published by Bluebird on 10 June, price £20. To pre-order a copy for £17 until 14 June go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20.