Thai-style warm salad with chicken fillet
Description
Minimum effort — excellent result. Thai-style warm chicken salad — an interesting recipe I picked up from Thai chefs. It's quite simple, but the rich dressing turns it into a culinary masterpiece. Serve immediately.
Instructions
- 1
Step 1
Mix soy sauce, ground ginger, salt, sesame oil, hoisin, and sriracha sauce.
- 2
Step 2
Rinse the chicken breast and place it in a plastic bag. Add 2-3 tablespoons of sauce, seal the bag, and let it marinate for 30 minutes.
- 3
Step 3
Wash the green onions and finely chop them. Add red wine vinegar and the chopped onions to the remaining sauce.
- 4
Step 4
Take out the chicken breast, pound it with a meat mallet while still in the bag. Sear in vegetable oil on both sides until golden brown, about 4-6 minutes each side.
- 5
Step 5
After the fillets are fried, let them rest on the table for 15 minutes. Then slice them into strips.
- 6
Step 6
Wash the cabbage and shred it into thin strips.
- 7
Step 7
Wash the carrot, peel it, and grate finely. Add to the cabbage.
- 8
Step 8
Finely chop the second part of the green onion and cilantro and add to the cabbage and carrots.
- 9
Step 9
Slice the almonds into petals and toast them in a dry skillet.
- 10
Step 10
Place the chicken on top of the vegetables, add the almonds, pour the dressing over, and mix. Sprinkle with sesame seeds before serving. The salad is ready!