Ingredients
Method
1.Heat oil in large frying pan over medium-high heat.
2.Place sesame seeds in a small shallow bowl.
3.Cut each chicken breast fillet into 4 strips. Combine chicken, spices and extra oil in large bowl. Press chicken pieces firmly into sesame seeds to coat.
4.Shallow-fry chicken pieces, in batches, over medium-high heat, until browned lightly and cooked through. Drain on absorbent paper; season.
5.Meanwhile, combine ingredients for sweet soy lime dressing in screw-top jar; shake well.
6.Slice carrot into long thin strips. Combine asian greens and carrot in medium bowl. Serve chicken with salad; accompany with dressing for dipping.
Use a mandoline or V-slicer with a julienne attachment to slice the carrot into thin strips. Baby asian greens are a mix of baby buk choy, choy sum, gai lan and water spinach.
Note
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