serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
There is no need to marinate the meat before cooking as the liquid steams the meat in the pan and infuses it with its rich salty and sweet flavour. By the time the chicken has cooked the marinade has reduced down to a viscous umami coating that’s irresistible. For speedy results, use smaller chicken thighs so they cook quickly. If you fancy this recipe as a lunchbox filler, swap the baby leaves for finely shredded red cabbage, which will hold the dressing better.
Ingredients
- 2 tbsp + 1 tsp (45 ml) soy sauce
- 2 tbsp + 1 tsp (45 ml) rice vinegar
- Juice of ½ lime
- 1½ tbsp honey
- 1 tsp Chinese five-spice
- 2 garlic cloves, crushed
- 8 skinless chicken thigh fillets
- 2 carrots, julienned or ribboned with a peeler
- 1 red chilli, deseeded and thinly sliced lengthways
- 2 handfuls of baby leaves
- 4 spring onions, thinly sliced
- Bunch of coriander, leaves picked
- A few mint sprigs, leaves picked
Dressing
- 1½ tbsp sunflower oil
- 3 tsp sesame oil
- 3 tsp soy sauce
- 1½ tbsp rice with vinegar
- 1 garlic clove, crushed
- 2 tsp sesame seeds, toasted, plus extra to scatter
Instructions
1. Mix the soy sauce, rice vinegar, lime juice, honey, five-spice and garlic together in a bowl, add the chicken and stir to combine.
2. Put a large frying pan over a medium heat and add the chicken with all the marinade. Cook for about 12 minutes, or until the marinade has become sticky and coats the chicken. Turn regularly to ensure the chicken is cooked all the way through.
3. While the chicken cooks, mix all the ingredients for the dressing together in a small bowl or by shaking in a jam jar with a tightfitting lid.
4. Mix the carrot and chilli with the baby leaves, spring onions, coriander and mint and toss with the dressing. Slice the chicken and arrange it on top of the salad. Serve scattered with extra sesame seeds.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
There is no need to marinate the meat before cooking as the liquid steams the meat in the pan and infuses it with its rich salty and sweet flavour. By the time the chicken has cooked the marinade has reduced down to a viscous umami coating that’s irresistible. For speedy results, use smaller chicken thighs so they cook quickly. If you fancy this recipe as a lunchbox filler, swap the baby leaves for finely shredded red cabbage, which will hold the dressing better.
