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Ingredients
Chicken and Sesame Seed Skewers on Salad
- For the salad
- 100 grams green Beans
- ½ head Radicchio
- ¼ head Napa cabbage
- 1 carrot
- 30 grams Mung bean sprouts
- For the marinade
- ½ tsp salt
- 1 pinch sugar
- 1 Tbsp sesame oil
- 1 Tbsp Fruit Vinegar (such as plum)
- 1 Tbsp water
- 1 tsp finely chopped mint
- For the skewers
- 200 grams Chicken breasts
- 4 Skewers (wood)
- 1 Lime
- Lemongrass
- salt
- white peppers
- Peanut oil (for cooking)
- 1 Tbsp white Sesame seeds (peeled)
- 1 Tbsp black Sesame seeds (unpeeled)
Bring a small pot of water to a boil for the salad. Rinse the beans and cook al dente in boiling water, then rinse with cold water and drain. Trim the radicchio and cabbage, rinse and cut into fine strips. Grate the carrot. Rinse the sprouts well and drain. Mix all salad ingredients, cover and refrigerate.
For the marinade, mix ingredients and cool.
For the skewers, cut the chicken strips approximately 1 cm (approximately 1/2 inch) wide and place 3-4 strips on each skewer. Squeeze the lime, mix with peanut oil, season with lemongrass, salt and pepper and and brush the kebabs with mixture. Heat some peanut oil in a skillet. Mix both sesame seed varieties on a plate, turn the skewers in seeds and cook on medium heat in hot oil until golden brown.
Marinate the salad, portion and serve the hot skewers on top. Garnish with a sprig of mint.
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.6 g | (12 %) |