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Add a photoServings: 4
Ingredients
- 4 x chicken breasts
- 2 Tbsp. soy sauce
- 1 Tbsp. honey
- 1 tsp ginger, crushed
- 1 Tbsp. sesame seeds
- 1/2 x Chinese cabbage
- 125 gm mushrooms
- 6 x spring onions
- 3 stk celery
- 1 x red capsicum
- 2 Tbsp. vinegar, white
- 1/3 c. vegetable oil
- 1 tsp sesame oil
- 1 x egg yolks
Directions
- Combine soy sauce, honey and ginger in shallow ovenproof dish, add in chicken, toss well. Marinate chicken up to 4 hrs for maximum flavour. Bake chicken, covered, in moderate oven 15 min, cold.
- Place sesame seeds in a dry frypan, stir constantly over heat till lightly toasted.
- Very finely slice cabbage, mushooms, spring onions, celery and capsicum.
- Combine cabbage, mushrooms, celery, red pepper, spring onions and sesame seeds in a large bowl and toss together.
- Drain pan juices from chicken into a screw top jar, add in vinegar, oil, sesame oil and egg yolk, shake well to make a dressing. Place sliced chicken over vegetables, top with pan juice mix, serve cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 4 servings | |
| Calories 463 | |
| Calories from Fat 299 | 65% |
| Total Fat 33.59g | 42% |
| Saturated Fat 5.43g | 22% |
| Trans Fat 0.64g | |
| Cholesterol 89mg | 30% |
| Sodium 568mg | 24% |
| Potassium 570mg | 16% |
| Total Carbs 8.73g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 6.01g | 4% |
| Protein 31.5g | 50% |
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