This is a fantastic quick light dinner. It combines great Far Eastern flavours, and has that hot, sweet, salty and sour kick essential for this type of cuisine. I love experimenting with these kind of flavours and this is a combination of many different versions of a vietnamese and oriental chicken salad. It looks like a lot of ingredients, but trust me after all is chopped (about 20mins work) it takes less than 10 mins to put together!
- 2 skinless, boneless chicken breasts
- 2 tbsp clear honey
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1/2 tbsp sesame oil
- 1 garlic clove, crushed
- 1cm piece fresh ginger, peeled and grated
- 1 tbsp sesame seeds, toasted
- 1 small red chilli, very finely sliced
- small bunch of coriander, roughly chopped
- 1/2 large carrot, cut into fine matchsticks
- small handful unsalted peanuts, chopped
- 4 of spring onions, shredded
- 4cm piece cucumber, peeled, halved, de-seeded and cut into matchsticks
- ½ Chinese lettuce, finely shredded
- Cut the chicken into strips and mix with the honey, vinegar, lime juice and soy sauce.
- Marinate for about 30 minutes or longer if you have time.
- Heat the sesame oil in a pan and cook the chicken over a high heat with the marinade for about 5 minutes until the chicken is cooked through, leaving some cooked marinade in the pan to use as the salad dressing.
- Serve warm or cold – toss in a large bowl with the remaining ingredients and eat immediately or for cold, leave the cooked chicken and marinade to cool and then toss with the remaining ingredients.
Happy Eating! 🙂