Summary

Ingredients

• 4 chicken breast fillet (s)
• 4 tablespoon honey
• 2 tablespoon rice vinegar
• 2 tablespoon soy sauce
• 4 tablespoon sesame oil
• 1 clove garlic
• 1 tablespoon ginger, mashed
• 2 carrot (s)
• 5 tablespoon Mirin (Asian sweet cooking wine)
• 0.5 ½ cucumber (s)
• 4 spring onion (s)
• 1 small iceberg lettuce
• 4 tablespoon rapeseed oil
• 1 lime (s), juice it
• 1 teaspoon chilli
• 1 teaspoon coriander, fresh (or chopped and pickled from the glass)

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Instructions

1. Cut the chicken into fine strips. Mix the marinade with honey, vinegar, soy sauce and sesame oil, stir into the meat and leave to marinate in the refrigerator for one to two hours.
2. Cut the carrots into fine strips, peel the cucumber, cut in half, core and cut into fine, crescent-shaped slices. Wash the iceberg lettuce and cut into small pieces. Cut the spring onions into thin rings. Place in a bowl with the lettuce and cucumber.
3. Make a dressing from oil and lime juice, coriander and chilli and mix in.
4. Cook the carrots in the wok over high heat - there should still be some bite - and then deglaze with the mirin. Let simmer for another minute while stirring and add to the salad.
5. Sauté the ginger puree and garlic in the wok, then add the meat with the marinade and stir-fry.
6. Arrange the salad on plates, pour the fried chicken fillets on top and serve.