Ingredients
- ¼ cup soy sauce
- 2 tablespoons honey
- 4 teaspoons sesame oil
- 2 cloves garlic, crushed
- 3 slices fresh ginger root
- 4 chicken breasts or thighs
- half a green cabbage- finely shredded
- large handful of baby kale - finely chopped
- 4 Lebanese cucumbers - finely diced
- 1 red capsicum - finely diced
- A handful of fresh coriander
- 3 tablespoons of roasted pepita seeds
- 1/4 teaspoon oil
- fresh ginger (2-3 inch piece)
- 3-4 cloves fresh garlic
- 4 tablespoons kewpie mayo
- 5 tablespoons obento rice wine vinegar
- 3 tablespoons sesame oil
- Pinch salt and pepper
Method
- Preheat oven to 150°C (130°C fan-forced). Line a baking tray with baking paper and set aside.
- Mix oil and pepita seeds together until seeds are well coated and spread out onto tray. Bake for 8-10 minutes then turn seeds over with a spatula and return to the oven to bake for a further 8-10 minutes. Once roasted, take out of the oven and set aside to cool.
- Add chicken, soy sauce, honey, sesame oil, garlic, and sliced ginger in a bowl and set aside to marinate for 15 minutes.
- Chop cabbage, kale, cucumbers, capsicum and coriander and place in a large bowl.
- Preheat pan for medium-high heat and lightly oil the pan / grill. Fry chicken in pan until lightly golden or if cooking on the grill until lightly blackened.
- While the chicken is cooking, place all dressing ingredients into the food processor and process well until everything is well blended.
- Add the cooled Pepitas to the salad and pour dressing over salad, toss well and serve with the chicken.
Product used in recipe
- Kewpie - Kewpie Mayonnaise
- Obento - Rice Wine Vinegar
