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Peanut Butter Chicken Salad Recipe by Chef Jack Lee

Peanut Butter Chicken Salad
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 20 min Cook Time: 9 min Total Time: 29 mins
Servings 2
Ingredients
  • 500 grams chicken breast (cut into strips)
  • 2 egg (chicken eggs)
  • 2 zucchini (cut into long strips)
  • 1 cup red cabbage (sliced)
  • 2 capsicum (red and yellow capsicums, thinly sliced)
  • 1 carrot (shredded)
    • Seasoning
  • 4 teaspoons garlic (chopped)
  • 4 teaspoons ginger (chopped)
  • 1 teaspoon sesame seeds
  • 4 teaspoons peanut butter
  • 1/2 teaspoon honey
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon vinegar
  • 1/2 teaspoon chili sauce
  • 1 coriander
  • 1 spring onion
  • 1 red cabbage (optional)
Instructions
  1. Step 1: Making Sauce

    Sesame oil, ginger, shallots, and garlic are added over low heat (10g each)
    Allow it to sit for a minute while occasionally mixing.
    Add two tablespoons of each of the vinegar and water, then whisk.
    Add peanut butter, a half-tbsp of chili sauce, a tablespoon of soy sauce, some sugar, and some honey.
    Stir thoroughly after adding water.

  2. Step 2: Prepare the chicken meat and vegetables

    Slice zucchini, red cabbage, yellow and red capsicums, and carrots into thin strips. Place aside
    Chicken breast meat should be thinly sliced.
    Break an egg into a small basin, then separate the yolk from the white. Set aside the egg yolk.
    Mix well after adding the egg white to the chicken strips.
    Add some salt and black pepper.

  3. Step 3: Prepare the chicken breast

    Oil should be heated in a pan.
    Stir-fry the chicken breast strips for 10 minutes after adding them to the pan.
    Keep cooked chicken breast pieces aside.

  4. Step 4: Prepare eggs and veggies

    Using the egg yolk that you already set aside, crack another egg.
    well-beating eggs
    Add salt to a pan that has been heated. Pouring and frying eggs
    Remove, then divide into thin strips.
    Oil should be heated in a tidy pan.
    Add the zucchini and carrot strips. Prior to adding the red cabbage and red and yellow peppers, fry for approximately one minute.
    Add some salt, soy sauce, and black pepper.
    Reheat the previously prepared sauce.

  5. Step 5: Serving

    Put some cooked vegetables and some shredded egg on a fresh plate or bowl. Reheat the previously prepared sauce and pour it over the salad. Add some chopped coriander as a garnish

Keywords: Peanut Butter Chicken Salad
Read it online: https://www.topasianchefs.com/recipe/peanut-butter-chicken-salad/