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. In a small bowl, combine the grated ginger, diced garlic, and chopped chilli pepper. Add the honey, soy sauce, and sesame oil. Season to taste with paprika powder and coriander powder. Stir in the sesame seeds.
2. Rinse the chicken breast under cold water and pat completely dry. Cut into strips. Place the chicken in a plastic bag or container with the marinade. Refrigerate for 1 hour.
3. While the chicken marinates, wash and dry the lettuce and mushrooms. Cut the lettuce into strips and slice the mushrooms. In a separate bowl, whisk together roughly equal parts soy sauce, white wine vinegar, and sesame oil, adding honey and mustard to taste, until emulsified. Season to taste with salt and herbs.
4. Heat a dry pan over medium heat. Toast the sesame seeds for 2 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate.
5. Heat a pan over medium heat. Add the marinated chicken with the marinade. Fry for 10–12 minutes, stirring occasionally, until cooked through (internal temperature 74 °C / 165 °F). The marinade will caramelize on the chicken.
6. Divide the lettuce and mushroom mixture between plates. Drizzle with dressing. Top with warm chicken strips and sprinkle with toasted sesame seeds. Serve immediately.