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Main Ingredients | Boneless chicken breasts, Fresh red chillies |
Cuisine | Thai |
Course | Salads |
Prep Time | 21-25 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients
- 2 boneless chicken breasts, cut into strips
- 2 fresh red chillies, sliced diagonally
- 2 medium carrots, peeled and shredded
- 8-10 snow peas, halved
- 1 medium orange, separated into segments
- ¼ cup edamame
- 1 tablespoons sesame oil (til oil)
- 1 tablespoon+ 1 teaspoon chopped garlic
- Salt to taste
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- ½ teaspoon vinegar
- 1 tablespoon roasted sesame seeds
- 1-2 stalks spring onion greens, sliced diagonally
- Zest of ½ orange
- 2-3 Chinese cabbage leaves
Method
- Heat 1 tablespoon sesame oil in a non-stick wok. Add garlic and half the red chillies and sauté well.
- Add chicken and toss. Add salt and toss on high heat till the chicken is fully cooked. Remove from heat and cool.
- To make the dressing, combine soy sauce, ½ teaspoon chopped garlic, remaining red chillies, sugar, salt, vinegar and remaining sesame oil in a bowl and mix well.
- Combine carrots, snow peas, orange segments, edamame, sesame seeds, spring onion greens and sautéed chicken in a bowl and mix well.
- Place Chinese cabbage leaves on a serving platter and put the salad in it. Drizzle the dressing on top, garnish with orange zest and sesame seeds.
- Serve immediately.
Nutrition Info
Calories | 704 |
Carbohydrates | 55.5 |
Protein | 73.3 |
Fat | 20.9 |
Other Fiber | Fiber- 18.7gm |
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