Teriyaki Chicken Salad

Charmaine Lu -
  • 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