Recipe for Chicken Teriyaki Salad with a lip-smacking homemade sauce
2 chicken breast fillets
salt and pepper to season
10 ml olive oil
1/4 cup soy sauce
1/4 cup honey
30 ml red wine vinegar
5 cm fresh ginger grated
pinch chili flakes
2 large carrots peeled and roughly grated
1 large apple cut into fine matchsticks
4 spring onions finely chopped
1 baby cabbage shredded
1 cup sugar snap peas
handful coriander finely chopped
10 ml sesame oil
sesame seeds to garnish
Season the chicken breast fillets and pound it a little with your meat hammer.
Heat the olive oil in a saucepan and fry the chicken breast fillets a few minutes each side until brown.
In the meantime combine the sauce ingredients (soy sauce, honey, vinegar, ginger, and chili flakes) in a small mixing bowl and whisk.
Pour the sauce in the hot saucepan, allow the sauce to reduce and to get thick and sticky. Turn the chicken breast fillets every now and then until they are cooked through.
Once the chicken are cooked, set aside and assemble the slaw by adding the fresh ingredients in a salad bowl and tossing it with sesame oil.
To serve, slice the chicken breast fillets and arrange it on the fresh slaw – pour the rest of the cooking juices over the salad, garnish with sesame seeds and serve with fresh lemon and coriander.
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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.