Summary

Ingredients

For the marinade:

• 2 cm ginger root, peeled and very finely grated
• 1 clove garlic, finely grated or diced
• 1 tablespoon honey
• 2 tablespoon soy sauce
• 5 tablespoon sesame oil
• 1 chilli pepper (s), finely chopped
• 1 teaspoon coriander powder
• 1 teaspoon paprika powder, hot pink
• 3 teaspoon sesame seeds

Also:

• 275 g chicken breast fillet (s), cut into strips.
• 1 romaine lettuce, just the heart
• 200 g mushrooms, or Asian mushrooms

For the dressing:

• 1 tablespoon soy sauce
• 2 tablespoon white wine vinegar
• 6 tablespoon sesame oil
• 1 teaspoon honey
• 1 teaspoon mustard, hot
• 1 teaspoon salt
• 2 tablespoon herbs, chopped, e.g. chives, parsley, coriander etc.
• 2 tablespoon sesame seeds to sprinkle on

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Instructions

1. Mix the grated ginger, garlic and chopped chilli with the honey, soy sauce and sesame oil. Season to taste with paprika powder and coriander. Add sesame seeds.
2. Wash the chicken breast fillet and pat very dry. Cut into strips and fill with the marinade in a plastic bag or something similar. Let stand for about 1 hour.
3. In the meantime, clean the lettuce and mushrooms and cut into strips or slices. Mix the soy sauce, white wine vinegar, sesame oil, honey and mustard until the liquid emulsifies. Season to taste with salt and herbs.
4. Toast the two tablespoons of sesame seeds in a non-oiled pan over medium heat.
5. Fry the marinated chicken in a pan over medium heat so that the marinade and seasonings do not burn.
6. Arrange the salad in large plates, drizzle with dressing, add the chicken strips and sprinkle with roasted sesame seeds.