Asian Chicken Salad
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g chicken breast fillet (s)
- 2 tablespoon oil (peanut oil)
- salt and pepper
- 5 tablespoon vegetable broth
- 2 spring onion (s)
- 1 carrot (s)
- 40 g lass noodles
- 3 tablespoon vinegar (rice or white wine vinegar)
- 1 splash oil (sesame oil)
- 3 tablespoon chili sauce for chicken
- 1 teaspoon sesame seeds, toasted
Print Recipe
Pin Recipe Instructions
- Dice the chicken breast and fry in 1 tablespoon of hot oil for 1-2 minutes. Season, remove and deglaze the roast with the vegetable stock. Chop the spring onions and cut the carrot into very thin strips. Prepare glass noodles according to package instructions. Mix the roast set, vinegar, sesame oil, 1 tablespoon peanut oil and chilli sauce. To taste. Pour off the glass noodles, drain them, chop them up a little and mix with the prepared ingredients. Season to taste, add sesame seeds.
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