Since I am now back at work, Vanessa has pretty much assumed the duties and responsibilities of chief cook for us during the week. This was a great light meal, that made a good amount. This dish also benefits from a night in the fridge, to really get the flavors to settle in. Used fresh herbs from our garden, too, which is probably the first time I've been able to say that. A fresh, crisp, light dish with a little zing.
Asian Coleslaw with Chicken
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Recipe By: Marcus Wareing - One Perfect Ingredient
Serving Size: 4
Ingredients:
FOR THE SLAW
4 organic chicken breasts
4 tablespoons sweet chilli sauce
2 tablespoons toasted sesame oil
1/2 head white cabbage
1 carrot
1/2 cucumber
200 g beansprouts
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Recipe By: Marcus Wareing - One Perfect Ingredient
Serving Size: 4
Ingredients:
FOR THE SLAW
4 organic chicken breasts
4 tablespoons sweet chilli sauce
2 tablespoons toasted sesame oil
1/2 head white cabbage
1 carrot
1/2 cucumber
200 g beansprouts
FOR THE DRESSING
50 g caster or granulated sugar
100 ml white wine vinegar or rice wine vinegar
3 tablespoons sweet chilli sauce
1 tablespoon fish sauce
juice of 1 lime
50 g caster or granulated sugar
100 ml white wine vinegar or rice wine vinegar
3 tablespoons sweet chilli sauce
1 tablespoon fish sauce
juice of 1 lime
TO GARNISH
50 g roasted peanuts, chopped
2 tablespoons cilantro, roughly chopped
2 tablespoons mint, finely shredded
Directions:
1. Heat the oven to 400F.
2. Lay the chicken breasts in a single layer on a large sheet of foil. Spread them with the chile sauce and sesame oil. Wrap the foil into a parcel and bake the chicken for 15 minutes. Cool, then shred or slice thinly on the diagonal, discarding any skin and bones. Set aside.
3. Slice the cabbage as finely as you can. Peel the carrot and cut into very fine julienne. Cut the cucumber in half lengthways and remove the seeds, then peel the flesh and cut into fine julienne. Mix all the cut vegetables in a bowl with the bean sprouts.
4. To make the dressing, dissolve the sugar in the vinegar in a pan over a medium heat, then being to the boil. Remove from the heat. add the remaining ingredients, and stir to combine.
5. Just before serving, add the chicken and dressing to the vegetables and toss together. Garnish with the peanuts and herbs.
50 g roasted peanuts, chopped
2 tablespoons cilantro, roughly chopped
2 tablespoons mint, finely shredded
Directions:
1. Heat the oven to 400F.
2. Lay the chicken breasts in a single layer on a large sheet of foil. Spread them with the chile sauce and sesame oil. Wrap the foil into a parcel and bake the chicken for 15 minutes. Cool, then shred or slice thinly on the diagonal, discarding any skin and bones. Set aside.
3. Slice the cabbage as finely as you can. Peel the carrot and cut into very fine julienne. Cut the cucumber in half lengthways and remove the seeds, then peel the flesh and cut into fine julienne. Mix all the cut vegetables in a bowl with the bean sprouts.
4. To make the dressing, dissolve the sugar in the vinegar in a pan over a medium heat, then being to the boil. Remove from the heat. add the remaining ingredients, and stir to combine.
5. Just before serving, add the chicken and dressing to the vegetables and toss together. Garnish with the peanuts and herbs.
1 comment:
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