Asian style chicken on a bed of mung bean mash

Winter just screams 'mash' to me, but lets face it the traditional potato mash is amaze-balls but its not exactly nutritionally sound to eat it all the time, being 22% fat. Mung beans are high in fibre and vitamin C and are 0% fat, and lets be even more honest, they are tasty little suckers.

Method

Boil the mung beans on high for 20 mins and rinse. Add them back into your pot and boil for another 5 minutes or until just soft enough to mash add a good dash of salt at any point.

Marinate your chicken in the garlic, soy, sesame oil and fish sauce for 30 mins or overnight. Brown the chicken in some oil and set aside. Add in your onions to the heated pan and stir around for 3 mins or until nice and soft, add in your veg and cook for a few mins. Add back the chicken and while re-heating scrape the corn into the pan. Cook until you know the chicken is well done.

Rinse the mung beans and mash with a fork with just a touch of salt. Serve the chicken on a bed of mash with a dash of good oilive oil and some fresh parsley.

• Asian Chicken
• Dairy-Free
• Gluten-Free
• Meat
• Mung Beans
• Vitamin C