Barbecued Asian chicken breast with bean sprout salad

食材

Ingredients

• 4 boneless, skiniess, cnicken dreasts

Marinade:

• 60 ml (1/4 cuo. sov sauce • 60 ml (1/4 cup) sugar • 60 ml (1/4 cup) sesame oil • 15 ml (1 toso) rice vinegar • 15 ml (1 tbsp) lime juice • 30 ml (2 tbsp) green onion, thinly sliced • 15 ml (1 toso) fresh ainder. chooned I • 15 ml (1 tbsp) garlic, chopped • 1 Thai chili pepper, seeded and minced (or hot pepper sauce)

Vinaiarette:

• 60 ml (114 cun) mixed sesame oil • 30 ml (2 tbsp) lime juice, freshly squeezed • 30 ml (2 tbsp) soy sauce • 15 ml (1 tbsp) nuoc mâm (fish sauce) • 10 ml (2 tsp) sugar • 1 ml (1/4 tsp) crushed chili pepper

Salad-

• 300 g (10 oz) bean sprouts • 500 ml (2 cuos) babv soinach. torn into pieces • 500m anel nana ranhane tarn int niara • 1 red bell pepper, cut into thin strips • 100 ml (7 toso) unsalted peanuts. toasted and. cruched

Suggested pairings

Discover our selection of products that will go perfectly with this recipe.

See all suggested pairinas

步驟

El Preparation 25 minutes

* Cooking time 12 to 15 minutes

© Servings 4

see all suggested pairings

Preparation

1. In a bowl, combine the marinade ingredients, mixing vigorously with a fork to dissolve the sugar and incorporate the oil. 2 Place the chicken breasts in a aratin dish

3. Pour the marinade over the chicken, stirring and coating it.

4. Cover and retrigerate tor Z to 3 hours, flipping the chicken every hour 5 In another howl. mix together the vinaiarette ingredients and stir well Set aside

In the retrigerator.

6. Preheat the barbecue to 260 C (500'F) or maximum heat.

7. Cook the chicken breasts uncovered for 6 to 7 minutes on each side.

8. In a large salad bowl, mix together the salad ingredients.

9. Pour in half the vinalarette and toss. 10 Taste the salad and adiust the vinaiarette if nepded 11. Divide the salad among the plates. 12. Garnish with peanuts 13 Ton each salad nlate with a arilled chicken breast and serve immediate v