Warm Chicken Salad Recipe



Warm Chicken Salad Recipes

Ingredients :

1 tbsp grated fresh ginger

125ml Japanese soy sauce

60ml mirin

1 tsp chili oil

60g cornflour

750g chicken breast fillets, cut into 3cm cubes

1 tsp wasabi paste

125g Japanese mayonnaise

2 tbsp oil

80g mizuna, washed and picked over

1/2 avocado, sliced into thin wedges

2 tbsp pickled ginger, shredded

Method :

Combine the ginger, soy sauce, mirin, chili oil and cornflour in a bowl, add the chicken and toss to coat. In a separate small bowl, mix together the wasabi and mayonnaise. Heat a wok over high heat. Add half the oil and swirl it around to coat the side for the wok. Add half the chicken and stir fry for 4-5 minutes, or until it is browned and cook through. Remove the chicken from the wok and keep warm. Repeat with the remaining oil and chicken.

Divide the mizuna and avocado among four serving plate, top each plate with an even amount of the chicken, and serve with the mayonnaise and pickled ginger.

Japanese mayonnaise is available in Asian grocery stores. It usually comes in an easy to use squeeze bottle. If you can't find Japanese mayonnaise, use whole egg mayonnaise instead.

Ready to eat in 30 minutes

Serves 4-6


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