Sweet Asian Chicken Salad

Serves 6 (pack it for lunch or have it as dinner)


  • 4 skinless, boneless chicken breasts, cut into strips
  • 30 ml peanut oil
  • 30 ml sesame oil
  • 2 cloves garlic, chopped
  • 1–2 red or green chillies, deseeded and finely sliced
  • 2 cm fresh root ginger, finely grated
  • 1 tbsp sesame seeds
  • 75 ml red wine vinegar
  • 75 ml water
  • 6-8 cups assorted herb salad leaves
  • 1 cups of shredded cabbage
  • 1 yellow pepper


  • 30 ml dark soy sauce
  • 30 ml honey


  1. Marinade: mix together soy sauce and honey.
  2. Place chicken in a non-metallic bowl and pour the marinade over it. Toss the chicken well to coat it and refrigerate for 30 minutes.
  3. Heat 15 ml of the peanut oil and 15 ml of the sesame oil in a wok or large frying pan. Add the chicken and stir fry for 5–6 minutes, until cooked through and browned. Remove it from the pan and allow to cool.
  4. Add remaining oil, garlic, chilli and ginger to the pan and fry, stirring and scraping the bottom of the pan for 3–4 minutes until the garlic starts to brown.
  5. Stir in the vinegar and water, then bring to a boil and remove from the heat.
  6. Toss lettuce, cabbage and peppers together.
  7. Arrange the salad mixture on plates, top with the chicken strips and spoon the warm dressing on top.
  8. sprinkle with sesame seeds and enjoy!

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