Sunday, January 02, 2011

Russell's sesame (or not!) chicken salad.

If you want the original recipe, you need to go here
to my good friend Russell's food blog. You can see a photo of his version here

I tweaked his version a little, ok, a lot and somehow created one of our favourite meals of last year!

Here is my take on Russell's chicken salad:

2 chicken breasts
1/2 a large cucumber
2 medium carrots
2 stalks of celery
a bunch of coriander
2 tbsp rice wine vinegar
1 tbsp sesame oil
1 lime

For the marinade:
1 tbsp sesame oil
1 tbsp sweet chilli sauce
2 tbsp soy sauce
1 tsp rice wine vinegar
1 tbsp peanut butter
1 tsp sugar

Secret ingredient - 1 packet of crunchy oriental noodles

Dice the chicken into large chunks, mix the marinade ingredients together in a bowl and marinade the chicken ahead of time. Preheat the oven to 200 degrees celcius and roast the chicken pieces for 15 minutes until
cooked and sticky!

While the chicken is cooking, peel and prepare the cucumber, carrot and celery. Peel into long strips and finely julienne. Toss the julienned vegetables with the sesame oil and rice wine vinegar.

To serve, dish the vegetables, scatter with crunchy noodles, top with sticky chicken and scatter with coriander.


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