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 4 chicken breast fillets into fine strips. Make a marinade by combining 4 tablespoons honey, 2 tablespoons rice vinegar, 2 tablespoons soy sauce, and 4 tablespoons sesame oil. Stir the marinade into the chicken strips, cover, and refrigerate for 1 to 2 hours.
2. Cut the 2 carrots into fine strips and set aside. Peel half a cucumber, cut it lengthwise in half, remove the core, and cut into fine crescent-shaped slices. Wash the 1 small iceberg lettuce and cut into small pieces. Cut the 4 spring onions into thin rings. Place the lettuce, cucumber, and spring onions in a bowl.
3. Make a dressing by whisking together 4 tablespoons rapeseed oil, the juice from 1 lime, 1 teaspoon fresh coriander, and 1 teaspoon chilli. Mix the dressing into the salad.
4. Heat a wok over high heat. Add the carrots and cook for 2 to 3 minutes until they still have some crunch. Pour in 5 tablespoons mirin to deglaze the wok, stirring constantly. Simmer for 1 minute while stirring, then add the carrots and mirin mixture to the salad.
5. In the same wok over medium heat, sauté 1 tablespoon mashed ginger and 1 garlic clove (minced) for about 1 minute until fragrant. Add the marinated chicken with all its marinade and stir-fry over medium-high heat for about 10 minutes, stirring frequently, until the chicken is cooked through (internal temperature 74°C / 165°F).
6. Divide the salad among serving plates, top with the fried chicken and its sauce, and serve immediately.