Malay Chicken Salad
Malay Chicken Salad



  • 2 chicken breasts, skin and bone removed
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 1 lime, zest and juice
  • 1 carrot, peeled into ribbons
  • 1 cucumber, peeled into ribbons
  • 4 shredded baby pak choi
  • 1 sliced red chilli
  • 1 tbsp oil
  • 2 tbsp toasted sesame oil
  • Chopped coriander leaves
  • 1 tbsp sesame seeds
  • Marinate the chicken for 10 mins in a bowl with half the honey and soy, and all the lime zest. Place the prepped vegetable and chilli in a big bowl and toss well. Heat some oil in a frying pan, and fry the chicken for 5 mins on each side, or until cooked through and sticky, then rest for 5 mins.
  • Whisk together the remaining honey and soy sauce with the lime juice and sesame oil. Slice the chicken, add to the ribboned vegetables, and pour over the dressing. Toss well, sprinkle with sesame seeds and coriander, and serve with lime wedges for squeezing.
20 mins
4 serving

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