Sticky Chicken Asian Salad

About This Project


  • 150g chicken breast fillets
  • 1 tbsp soy sauce
  • 45g honey
  • 1 clove garlic minced
  • 1 tbsp sesame oil
  • 175g cabbage finely sliced
  • 1 small carrot finely sliced
  • ½ cucumber, finely sliced
  • 2 spring onions sliced
  • 15g mint leaves chopped
  • 15g fresh coriander chopped
  • 40g almonds roughly chopped
  • ½ tbsp toasted sesame seeds


Lay the chicken between 2 sheets of clingfilm and pound with a rolling pin to slightly flatten.

To make the marinade put soy sauce, honey, garlic and ½ tbsp sesame oil in a large bowl and stir to combine. Add the chicken and put in the fridge. Allow it to marinate for at least 10 minutes.

Heat ½ tbsp of sesame oil in a large frying pan over high heat. Take chicken form bowl but keep marinade. Fry the chicken for 4-5 minutes each side or until golden brown. Take off the pan, set
aside to slightly cool then thinly slice or shred.

Reduce the heat to medium, add the remaining marinade to the pan and cook until sticky. Set aside to cool.

Put the cabbage, carrot, cucumber, onion, mint, coriander, almonds, sesame seeds and the chicken in a serving bowl. Add the soy dressing and toss to combine.

Serve straight away or store in the fridge.