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| Servings |
people
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Ingredients
- 1 Tbsp white sesame seeds
- 1 Tbsp black sesame seeds or extra white sesame seeds
- 1/2 cup flaked almonds
- 500 g chicken thigh fillets sliced
- 2 tsp olive oil
- 1/4 cup red wine vinegar
Marinade/Dressing:
- 1 tsp fish sauce
- 2 tsp tahini (sesame seed paste)
- 2 tsp Honey
- 1 tsp molasses
- 1/8 tsp chinese 5 spice
- 1 pinch smoked paprika
- 2 Tbsp coconut aminos
- 2 tsp fresh ginger grated
- 1/4 cup olive oil extra
- 2 tsp sesame oil
- 1/2 tsp sea salt
Salad:
- 1 red onion thinly sliced
- 2 Carrots large, grated
- 2 cucumbers diced
- 1 punnet cherry tomatoes halved
- 8 button mushrooms sliced
- 1 cos (romaine) lettuce sliced, romaine
- 1/2 bunch fresh coriander (cilantro) roughly chopped
Ingredients
Marinade/Dressing:
Salad:
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Instructions
- Toast the sesame seeds and almonds in a dry pan over medium heat until golden brown, then set aside.
- Whisk together all the marinade/dressing ingredients.
- Combine the sliced chicken with 2 Tbsp of the marinade/dressing and set aside to marinate for 20 minutes.
- In a large salad bowl, combine the red onion and red wine vinegar and sit for 10 minutes (this step is optional, but it sweetens the onions and takes the bite out of them).
- After the onion has sat in the vinegar for 10 minutes, add the remaining salad ingredients.
- Toss with the remaining dressing (the bit you didn’t use to marinate the chicken).
- Heat the 2 tsp oil in a fry pan and stir fry the chicken for 5 minutes until cooked through.
- Add the chicken to the salad and toss to mix.
- Garnish with the toasted sesame seeds and flaked almonds.
Recipe Notes
Serves 4 as a main, and 8-10 as a side. The leftovers are lovely for packed lunches the next day.