Eastern chicken salad

Recipe from: 4/14/2005 12:00:00 AM

Ingredients 13
Servings 4
Time

Ingredients

  • 125
    ml
    soya sauce
  • 60
    ml
    sesame oil
  • 30
    ml
    rice vinegar
  • 0.50
    red chilli, finely chopped
  • 10
    ml
    grated fresh ginger
  • 500
    g
    chicken fillets
  • 30
    ml
    sunflower oil
  • 1
    head butter lettice, torn into pieces
  • 125
    ml
    fresh coriander leves
  • 0.50
    red onion, thinly sliced
  • 1
    large ripe tomato, sliced (optional)
  • 60
    ml
    sesame seeds, toasted
  • 60
    ml
    flaked almonds, toasted
 

Method

 
Blend the soya sauce, sesame oil, rice vinegar, chilli and ginger in a small dish.
Slice the chicken into 5 mm wide diagonal strips and place in a medium-sized bowl.
Add 60 ml of the soya mixture to the chicken and leave to marinate for 30 minutes.
Heat the sunflower oil in a large heavy-based pan over medium heat and stir-fry the chicken for about two minutes or until just done.
Remove the chicken from the pan and leave to cool.
Mix the lettuce, coriander, onion and tomato in a large dish and arrange on a serving platter.
Arrange the chicken on top and scatter with sesame seeds and almonds on top.
Spoon a little of the soya mixture over the chicken and serve the remaining soya sauce separately.
 

Read more on: poultry  |  stir-fry
 

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