A sweet and sticky sensation on a bed of salad, here's how to whip up this Asian delicacy in just 30 minutes.
Category
Salads
Servings
2
Prep Time
10 minutes
Cook Time
20 minutes
Calories
470
Author:
Josh Balmer
Ingredients
170g raw chicken breast
2 cups of chopped Chinese cabbage
1 cup of chopped romaine lettuce
-
Handful of dried orange peel
-
1 tsp black sesame seeds
3 tbsp white wine vinegar
3 tbsp sesame oil
2 tbsp hot sauce
1 tsp honey
-
1 tsp grated ginger
1 tsp diced garlic
1/4 tsp cracked black pepper
Pinch of salt
Directions
Pre-heat the oven to 230C. Season the raw chicken by rubbing the pepper, salt, honey and sesame oil onto the breast.
In a separate bowl, prepare the salad dressing by mixing sesame oil, white wine vinegar, hot sauce, grated ginger, diced garlic and the pinch of salt.
Toss in the vegetables into the same salad bowl and then mix well.
Once the chicken has cooked thoroughly, take it out of the oven and dice into small pieces using a sharp knife.
Combine the roasted chicken pieces with the salad & vegetable bowl, and mix.
Dress with dried orange peel and top with the black sesame seeds.
Serve and enjoy!