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

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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