Serves 2
For the marinade you'll need:
¼ cup soy sauce
3 tbsp. fresh ginger; finely grated
1 clove of garlic; finely chopped
3 tbsp. canola oil
2 tbsp. hoisin sauce
1 tbsp. sesame oil
1 tsp. Tabasco sauce
2 tbsp. brown sugar
2 tbsp. honey
For the chicken you'll need:
2 chicken breast fillets
¼ cup red wine vinegar
¼ cup spring onions; chopped
2 baby cabbages; shredded
2 carrots; grated
2 green onions; sliced
? up coriander leaves
½ cup almonds, sliced and toasted
2 tsp. white sesame seeds; toasted
Marinade – whisk soy sauce, ginger, garlic, canola oil, hoisin sauce, sesame oil, Tabasco sauce, brown sugar & honey together. Place chicken breasts in a bowl and add 3 tbsp. of marinade then mix well. Cover & refrigerate for at least 30 min., turning after 15 min. Whisk the vinegar and spring onions into the remaining marinade to form the dressing. Add seasoning to taste. Heat a grill pan over medium-high heat. Cook the chicken for about 4 min. a side, allow to rest, then slice. Toss the chicken, cabbage, carrots, green onions, coriander & half of the almonds with the dressing. Sprinkle with remaining almonds & sesame seeds. Enjoy!
