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Ingredients
Method
- 300g chicken breast fillets
- 2 tbsp soy sauce
- 50g clear honey
- 1 crushed garlic clove
- 2 tbsp sesame oil
- 350g sliced white cabbage
- 1 sliced carrot
- 1 sliced cucumber
- 3 sliced spring onions
- 30g each mint and coriander leaves, chopped
- 100g salted peanuts, chopped
- 20g sesame seeds
- Lay the chicken breasts between 2 sheets of film and bash with a rolling pin to flatten. Make the marinade by mixing the soy sauce, garlic, honey and 1 tbsp of sesame oil in a bowl, then add the chicken and leave in the fridge for 15 mins.
- When ready, fry the chicken for 4 mins each side in 1 tbsp of sesame oil. Remove from the pan and shred. Reduce the heat in the pan and add the remaining marinade, then cook for 5 mins to thicken and set aside to cool.
- Add the carrot, cabbage, cucumber, mint, coriander, onion, peanuts and sesame seeds to a serving bowl and add the shredded chicken. Pour in the sticky dressing, toss to combine, then serve immediately.
10 mins
4 serving
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