Name: Honey soy chicken salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 600 gram chicken breast fillets, thinly sliced; 2 tablespoon soy sauce; 1/3 cup (115 grams) honey; 1 clove garlic, crushed; 4 fresh red thai chillies, seeded, finely chopped; 300 gram snow peas; 1 small carrot; 1 tablespoon peanut oil; 2 cup (160 grams) finely shredded savoy cabbage; 1 medium yellow capsicum, thinly sliced; 1 medium red capsicum, thinly sliced; 1 lebanese cucumber, seeded, thinly sliced; 4 green onions, thinly sliced; 1/2 cup loosely packed fresh mint leaves; 2 tablespoon lime juice; 2 teaspoon sesame oil

Ingredients

600 gram chicken breast fillets, thinly sliced

2 tablespoon soy sauce

1/3 cup (115 grams) honey

1 clove garlic, crushed

4 fresh red thai chillies, seeded, finely chopped

300 gram snow peas

1 small carrot

1 tablespoon peanut oil

2 cup (160 grams) finely shredded savoy cabbage

1 medium yellow capsicum, thinly sliced

1 medium red capsicum, thinly sliced

1 lebanese cucumber, seeded, thinly sliced

4 green onions, thinly sliced

1/2 cup loosely packed fresh mint leaves

2 tablespoon lime juice

2 teaspoon sesame oil

Method

1.In a medium bowl, combine chicken with sauce, honey, garlic and half of the chilli; toss to coat chicken in chilli mixture. Cover; refrigerate until required.

2.Boil, steam or microwave snow peas until just tender; drain. Rinse immediately under cold water; drain. Using vegetable peeler, slice carrot into ribbons.

3.Heat peanut oil in wok or large frying pan; stir-fry drained chicken, in batches, until browned and cooked through.

4.In large serving bowl, gently toss chicken, snow peas and carrot with remaining ingredients and remaining chilli to combine.

You can use a large barbecued chicken instead of the breast fillets, if you prefer; discard bones and skin, then shred meat coarsely before tossing with remaining salad ingredients.
Note

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.

Instagram Facebook