Asian sticky chicken salad
Chef
Ingredients
150g raw chicken breast meat
1 clove garlic, crushed
1 tablespoon reduced-salt soy sauce
1 tablespoon honey or maple syrup
150g white cabbage, finely shredded
1 tablespoon sesame oil
2 carrots, peeled and finely shredded
3 spring onions, finely sliced into lengths
ΒΌ cucumber, cut into fine batons
Small handful mint leaves
40g of chopped of plain, unsalted almonds or peanuts, roughly chopped
1 tablespoon sesame seeds, toasted
100g dry rice noodles
Method
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Step 1
Lay the chicken breast between some cling film and pound with a rolling pin until flattened out. Slice the chicken into strips.
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Step 2
Mix the soy sauce, honey, garlic and half the sesame oil into a bowl and whisk to combine. Put the chicken into the marinade, mix well, cover and chill for at least 20 minutes.
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Step 3
Heat the remaining sesame oil in a frying pan over a medium/high heat, then add the chicken strips and fry until completely cooked through. Remove chicken from the pan and set aside on a plate.
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Step 4
Reduce heat and add the remaining marinade mix and cook until a sticky dressing is made, about 5 minutes. Allow to cool.
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Step 5
Boil a kettle full of water and pour boiling water into a bowl. Put the noodles into the water and leave for 3 minutes. Drain.
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Step 6
Tip the remaining ingredients into a bowl and gently incorporate the chicken and noodles. Serve with dressing drizzled over the top.
Food facts
The rice noodles are the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.
This recipe is low in potassium, when following the quantities in the ingredients and serving sizes. It is therefore suitable for those advised to reduce potassium in their diet. This recipe is also low in phosphate, however, it does contain some phosphate (mainly provided by the chicken and nuts) so if you have been prescribed a phosphate binder, take as directed.
This recipe provides a source of protein. For a lower protein option, consider reducing the chicken to 75g and adding a small tin (200g) of drained chickpeas at step 6.
Sesame oil is more expensive, but worth the extra cost, as a small amount adds wonderful flavour. Reduced-salt soy sauce still contains salt, so measure carefully.