Asian Style Salad with Chicken and Peanut Sauce
Ingredients
- For the chicken
- 400 grams Chicken breasts
- dark soy sauce
- For the peanut sauce
- 150 grams blanched, unsalted Peanuts
- 200 milliliters Coconut milk
- 2 Tbsps Peanut butter
- ½ tsp Curry powder
- dark soy sauce
- Fish sauce
- Sesame seeds
- For the salad
- 1 Romaine lettuce
- 1 Cucumber
Preparation steps
Marinate the chicken breast fillet in soy sauce for 2-3 hours. Heat 2 tablespoons of oil in a pan and brown the breast on both sides over high heat. Reduce the heat, cover the pan and cook for 10-12 minutes. Remove from the pan and let cool.
For the sauce, toast the peanuts in a dry pan, set aside to cool, then finely crush in a mortar. Bring the coconut milk with peanut butter and curry to a boil in a saucepan, stir in the crushed peanuts and let simmer for about 5 minutes until creamy, stirring occasionally. Season with the soy sauce and fish sauce and let cool.
Rinse the lettuce, spin dry and cut into strips. Rinse the cucumber, cut in half lengthwise and then into strips. Arrange the strips of lettuce and cucumber sticks in bowls and place slices of chicken on top. Top with the peanut sauce and serve sprinkled with sesame seeds.
