Char siu chicken salad

Recipes / Salads

Escape the hustle and bustle with this relaxed lunch idea that will satisfy your tastebuds.

Recipe «Char siu chicken salad» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 cup soy sauce, 1/4 cup hoi sin sauce, 1/4 cup tomato sauce, 3 tbsp honey, plus 2 tsp extra, 2 garlic cloves, finely chopped , 1 tbsp grated fresh ginger, 1 tsp sesame oil, 1/4 tsp five-spice powder , 4 small chicken breast fillets, 2 red capsicums, quartered, 40g shiitake mushrooms, 1/4 cup olive oil, plus extra to drizzle, 1/4 cup orange juice, 1 tbsp lime juice, 200g sugar snap peas, trimmed, 3 cups micro salad leaves or watercress sprigs.

Ingredients:

  • 1/4 cup soy sauce 
  • 1/4 cup hoi sin sauce 
  • 1/4 cup tomato sauce 
  • 3 tbsp honey, plus 2 tsp extra 
  • 2 garlic cloves, finely chopped 
  • 1 tbsp grated fresh ginger 
  • 1 tsp sesame oil 
  • 1/4 tsp five-spice powder 
  • 4 small chicken breast fillets 
  • 2 red capsicums, quartered 
  • 40g shiitake mushrooms 
  • 1/4 cup olive oil, plus extra to drizzle 
  • 1/4 cup orange juice 
  • 1 tbsp lime juice 
  • 200g sugar snap peas, trimmed 
  • 3 cups micro salad leaves or watercress sprigs 

Instructions

  1. Combine the sauces, honey, garlic, ginger, sesame oil and five-spice in a non-metallic container. Add the chicken and turn to coat in the mixture. Cover and chill for at least 4 hours or overnight.
  2. Preheat the grill to high and oven to 180°C. Line a tray with baking paper.
  3. Grill the capsicum, skin-side up, for 3-4 minutes until skin blisters and blackens. Place capsicum in a plastic bag and set aside for 10-15 minutes. Once cool enough to handle, remove and discard skin, then slice into 2cm strips. Set aside.
  4. Meanwhile, place the chicken on the tray, reserving marinade. Bake in the oven for 15 minutes. Turn chicken and add shiitakes to the tray, drizzle with a little extra olive oil and bake for a further 8-10 minutes until the chicken is cooked and mushrooms are tender. Cool.
  5. Place 1/2 cup (125ml) reserved marinade in a saucepan with the olive oil, orange juice, lime juice and extra honey. Bring to a boil, then reduce the heat to low and simmer for 5 minutes or until reduced and thickened. Cool dressing completely.
  6. When ready to serve, slice the cooled chicken and toss in a large bowl with the mushrooms, peas, capsicum and salad leaves. Drizzle with dressing and serve.