I still have problems distinguishing cabbage and lettuce, they look alike!! But I’m glad using cabbage, instead of Chinese lettuce still worked, despite Peter’s constant tips and reminders.
This salad is very filling for lunch, and we definitely will make it again.
4 skinless, boneless chicken breasts
4 tbsp clear honey
2 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp sesame oil
1 garlic cloves, crushed
2.5cm/1in piece fresh ginger, peeled and grated
2 tbsp sesame seeds, toasted
small bunch of fresh coriander, roughly chopped
1 large carrot, cut into fine matchsticks
1 bunch of spring onions, shredded
½ cucumber, peeled, halved, de-seeded and cut into matchsticks
½ Chinese lettuce, finely shredded
1. Cut the chicken into thin strips and mix with the honey, vinegar and soy sauce. Leave to marinate in a non-metallic bowl for about 30 minutes.
2. Heat the sesame oil in a frying pan and cook the chicken over a high heat with any marinade for about 5 minutes until the chicken is cooked through, leaving some cooked marinade in the pan to use as the salad dressing.
3. To serve warm, toss in a large bowl with the remaining ingredients and eat immediately. To serve cold, leave the cooked chicken and marinade to cool and then toss with the remaining ingredients.