By 
Sticky chicken Asian salad
Feel like an Asian delight for dinner tonight (and leftovers for lunch tomorrow). Try this high protein, fibre and delicious option tonight!
Ingredients
- 300 g Chicken breast fillets
- 2 tbsp Soy sauce (gluten free)
- 90 g Clear honey
- 1 Clove garlic, minced
- 2 tbsp Sesame oil
- 350 g Cabbage, finely sliced
- 1 Large carrot, finely sliced
- 1 Cucumber, finely sliced
- 3 Spring onions, sliced
- 30 g Mint, leaves
- 30 g Fresh coriander, leaves
- 80 g Almonds roughly chopped
- 1 tbsp Toasted sesame seeds
Instructions
- Lay the chicken between 2 sheets of clingfilm and pound with a rolling pin to slightly flatten.
- To make the marinade, put the soy sauce, honey, garlic and 1 tbsp. sesame oil in a large bowl and stir to combine.
- Add the chicken and put it in the fridge. Allow it to marinate for at least 10 minutes. Heat 1 tbsp. of sesame oil in a large frying pan over high heat. Fry the chicken for 4-5 minutes each side or until brown.
- Then remove the pan, and set aside to slightly cool and thinly slice or shred. Reduce the heat to medium, add the remaining marinade to the pan and cook for 5-6 minutes or until sticky.
- Set aside to cool. Put the cabbage, carrot, cucumber, onion, mint, coriander, almonds, sesame seeds and the chicken in a large serving bowl. Add the soy dressing and toss to combine.
- Serve straight away or store in the fridge.
Notes
Key Features
• Gluten free
• Dairy free
• Meal prep ready
• High protein
• Quick and easy
• Contains nuts
Nutrition
Serving: 1gCalories: 428kcalCarbohydrates: 35gProtein: 30gFat: 21g
Tried this recipe?Let us know how it was!