Warm chicken, peanut and Chinese cabbage salad

Cooking Salads Warm chicken, peanut and Chinese cabbage salad

For the perfect after-work meal whip up this delicious chicken, peanut and cabbage salad.

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Cut chicken tenderloins in 1/2 lengthways then place in a bowl. Toss together with 1 tablespoon soy sauce to coat. Heat a wok over high heat until hot. Add 1 teaspoon oil then stir-fry chicken, in 2 batches, for 1-2 minutes or until light golden and cooked through. Transfer chicken to a bowl. Heat another 1 teaspoon oil in wok. Add snow peas, peanuts, cabbage and Â1/2 the onions. Stir-fry for 2 minutes or until snow peas are bright green and just tender. Transfer to bowl with chicken.
  2. Whisk together vinegar, sugar, chilli, and remaining oil and soy sauce in a small bowl. Season to taste with salt.
  3. Add remaining green onions to chicken mixture. Drizzle with dressing and toss gently to combine. Divide among shallow bowls. Serve.

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400g chicken tenderloins
2 tbsp soy sauce
2 1/2 tbsp peanut oil
300g snow peas, trimmed
70g roasted unsalted peanuts
450g Chinese cabbage, coarsely shredded
4 green onions, thinly sliced
2 tbsp rice vinegar
3 tsp caster sugar
1 red birdseye chilli, seeded, finely chopped

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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