Soy-glazed chicken salad
- July 2013
- Serves 4
- Ready in 20 minutes
This vibrant healthy chicken recipe is quick to make and a true crowd-pleaser. The recipe also works well with duck.
- Dairy-free recipes
- 11.5g (1.8g saturated)
- 16.2g (15.2g sugars)
- 3 free-range skinless chicken breasts
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp toasted sesame oil
- 1 cucumber, deseeded and sliced into half-moons
- 4 carrots, sliced into fine strips
- Large handful each of fresh coriander and fresh mint, leaves picked
- 4 little gem lettuces, torn
- 1 tbsp groundnut or vegetable oil
- Juice of 2 limes
- 1 tbsp fish sauce
- Sesame seeds to serve
- Put the chicken between two pieces of cling film, then flatten with a meat mallet or rolling pin until 1-1.5cm thick. Put the chicken in a shallow dish with the soy, honey and 1 tbsp of the sesame oil. Leave for 10 minutes.
- Meanwhile, prepare the salad. Put the cucumber, carrots, herbs and lettuces in a large serving bowl or on a platter, then set aside.
- Heat the groundnut/vegetable oil in a frying pan over a high heat, then fry the marinated chicken for 2 minutes on each side until cooked through and glazed. Remove from the heat, cool a little, then slice into strips.
- In a small bowl or jug, mix the lime juice, fish sauce and remaining sesame oil. Add the chicken and dressing to the salad and toss to combine, then sprinkle with sesame seeds and serve.
Slice the glazed chicken, then toss through cooked noodles or served with egg-fried rice. Try the recipe with duck breasts instead of chicken.
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