Eastern chicken salad

YOU
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (13)

125.00 ml soy sauce
60.00 ml sesame oil
30.00 ml vinegar — rice
0.50 red chilli — finely chopped
10.00 ml fresh ginger — grated
500.00 g chicken breast fillets
30.00 ml sunflower oil
1.00 lettuce — butter
125.00 ml fresh coriander
0.50 red onion — thinly sliced
1.00 tomatoes — sliced
60.00 ml sesame seeds — toasted
60.00 ml almonds — flaked and toasted
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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.



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