Name: Tamarind honey chicken with asian wombok salad
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1/4 cup (60ml) peanut oil; 1/4 cup (60ml) tamarind concentrate; 1 tablespoon honey; 2 teaspoon dark soy sauce; 1/2 teaspoon finely grated lime rind; 1 tablespoon lime juice; 1 clove garlic, crushed; 800 gram chicken breast fillets; 1/2 wombok (350g), trimmed, shredded finely; 4 green onions, sliced thinly; 500 gram red radishes, trimmed, sliced thinly, cut into matchsticks; 2 lebanese cucumbers (260g), halved widthways, seeded, cut into matchsticks; 1/2 cup loosely packed fresh mint leaves; 1/2 cup loosely packed fresh coriander leaves; 2/3 cup (50g) fried shallots; 1 tablespoon honey; 2 tablespoon lime juice; 1 teaspoon sesame oil; 1 tablespoon dark soy sauce; 1 fresh long red chilli, chopped finely

Ingredients

1/4 cup (60ml) peanut oil

1/4 cup (60ml) tamarind concentrate

1 tablespoon honey

2 teaspoon dark soy sauce

1/2 teaspoon finely grated lime rind

1 tablespoon lime juice

1 clove garlic, crushed

800 gram chicken breast fillets

1/2 wombok (350g), trimmed, shredded finely

4 green onions, sliced thinly

500 gram red radishes, trimmed, sliced thinly, cut into matchsticks

2 lebanese cucumbers (260g), halved widthways, seeded, cut into matchsticks

1/2 cup loosely packed fresh mint leaves

1/2 cup loosely packed fresh coriander leaves

2/3 cup (50g) fried shallots

1 tablespoon honey

2 tablespoon lime juice

1 teaspoon sesame oil

1 tablespoon dark soy sauce

1 fresh long red chilli, chopped finely

Method

1.Combine 1 tablespoon of the oil, tamarind, honey, sauce, rind, juice, garlic and chicken in large bowl, cover; refrigerate 3 hours or overnight.

2.Place ingredients for honey lime dressing in screw-top jar; shake well.

3.Heat remaining oil in large frying pan; cook chicken mixture, in batches, until cooked through. Stand 5 minutes; slice chicken thickly. Cover to keep warm.

4.Meanwhile, place dressing in large bowl with remaining ingredients; toss gently to combine.

5.Divide salad among plates; top with chicken.

Women's Weekly Food