Soy Ginger Chicken with Crunchy Asian Salad
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| Refreshing and light dish perfect for lunch or dinner. |
Time
prep 0:20
total 0:25
Ingredients
Chicken
| 1 | Large Chicken Breast | | 2 | Tbsp Ginger Finely Minced | | 2 | Tbsp Soy Sauce | | 1 | Tbsp Rice Wine Vinegar | | 1 | Tbsp Garlic Finely Minced | | 1 | Tsp Sesame Seed Oil | | 1/4 cup | Peanuts |
Salad
| Red Cabbage | | Carrot | | Baby Spinach | | Shallots | | Capsicum | | Bean Sprouts | | Snow Peas | | Chilli | | Mixed Leaves or | | Rocket | | Peanuts | | Fried Noodles | | 1/4 cup | Mint | | 1/4 cup | Parsley | | Dressing | | 4 | Tbsp Lemon Juice | | 2 | Tbsp Olive Oil | | 1 | Tsp Sesame Oil | | 1 | Tbsp Soy Sauce | | 1 | Tbsp Ginger | | 1/2 | Tsp Brown Sugar | | 1 | Tbsp Chilli | | 1 | Tsp Garlic | | Pinch Lemon Rind |
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Instructions
Chicken:
Roughly dice Chicken Breast into fairly large chunks.
Mix together the Ginger, Soy Sauce, Rice Wine Vinegar, Garlic and Sesame Oil in a large bowl.
Place Chicken and Peanuts into a hot pan.
Lightly seal the chicken in a hot pan once the skin starts to whiten remove and toss into the bowl with the sauce.
Once the chicken is coated empty bowl into the pan and leave there until cooked.
Salad:
Wash then roughly chop and slice the ingredients for the salad.
Place the Peanuts and Fried Noodles on top after the dressing has been added.
Dressing:
Mix ingredients in a bowl and drizzle over the salad.
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