ORIENTAL CHICKEN SALAD
COOKBOOK: Low Cholesterol Recipe Book
It was healthy, it was nice. Everyone love it…..
It was a lovely dish, but after making lots of different combinations of asian chicken salads in my lifetime, this one wasn’t my favourite. Having said that, I really did think it was really nice ‘warm' salad.
If you need a dish with colour and easy to make, here it is. The marinade was very nice and the chicken was super tender. Don't over cook the chicken as it can get tough to chew. You will enjoy it
2 x 125g boneless chicken breast fillets, no skin
1 large carrot, peeled and sliced lengthways
1/4 cup chinese cabbage , shredded
100g bean sprouts
4 tablespoons lime juice , 1 lime
Peanut oil to fry
2 tablespoons of brown sugar
2 tablespoons apple cider
2 tablespoons of soy sauce
1 tablespoon hoisin sauce
1 tablespoon of peanut oil
2 cloves of garlic, crushed
Slice chicken breasts to make equal portions. Place them between baking paper and pound lightly to fatten.
Add chicken in bowl and add marinate ingredients. Keep in fridge for 1 hour.
Keep the marinade juice for stir frying.
Fry oil in pan, add bean sprouts, then add carrots and cabbage. Add the chicken marinade and stir fry for 1-2mins or until cooked through. Add lime juice. Set aside.
In another pan, heat oil and fry the chicken until cooked through, 2-3 minutes on each side.
Serve veggie mix topped with chicken pieces.