Name: Honey chilli chicken salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 500 gram (1 pound) chicken breast fillets, sliced thinly; 1/4 cup (90g) honey; 4 fresh small red thai (serrano) chillies, sliced thinly; 1 tablespoon grated fresh ginger; 500 gram (1 pound) asparagus, trimmed; 2 tablespoon peanut oil; 4 green onions (scallions), sliced thinly; 1 medium green capsicum (bell pepper) (200g), sliced thinly; 1 medium yellow capsicum (bell pepper) (200g), sliced thinly; 1 medium carrot (120g), sliced thinly; 150 gram (4½ ounces) wombok (napa cabbage), shredded finely; 1/3 cup (80ml) lime juice

Ingredients

500 gram (1 pound) chicken breast fillets, sliced thinly

1/4 cup (90g) honey

4 fresh small red thai (serrano) chillies, sliced thinly

1 tablespoon grated fresh ginger

500 gram (1 pound) asparagus, trimmed

2 tablespoon peanut oil

4 green onions (scallions), sliced thinly

1 medium green capsicum (bell pepper) (200g), sliced thinly

1 medium yellow capsicum (bell pepper) (200g), sliced thinly

1 medium carrot (120g), sliced thinly

150 gram (4½ ounces) wombok (napa cabbage), shredded finely

1/3 cup (80ml) lime juice

Method

1.Combine chicken, honey, chilli and ginger in medium bowl.

2.Cut asparagus spears in half; boil, steam or microwave until just tender. Rinse immediately under cold water; drain.

3.Meanwhile, heat half of the oil in large wok; stir-fry chicken, in batches, until browned all over and cooked through.

4.Place chicken and asparagus in large bowl with onion, capsicums, carrot, cabbage, juice and remaining oil; toss gently to combine.

You will need two bunches of asparagus and a quarter of a medium wombok for this recipe. A barbecued chicken can also be used; remove and discard bones and skin then shred meat coarsely before tossing with remaining salad ingredients.
Note

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Ingredients

Method

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