Note: The ingredients in this recipe should serve 4-6 people – you can adjust
quantities to suit numbers
Ingredients (chicken marinade)
150-200g chicken breast per person
Juice of half a lemon
1 x tablespoon Crushed Garlic
1/2 x teaspoon Crushed Ginger
2 x teaspoons Soy Sauce (optional)
A dash of Sesame Oil
Cracked Pepper to taste
Combine all ingredients in a bowl and whisk together.
Slice chicken into strips and marinate for at least
15-20 mins before cooking.
When marinated, remove and cook on a hot skillet or
bbq until browned and cooked through.
Ingredients Asian Coleslaw:
1/2 Wombok Cabbage
1 x baby Fennel bulb
1/2 x large Spanish (purple onion)
1 x bunch fresh Coriander
1/2 x bunch fresh Mint
1/2 cup Slivered Almonds
Dressing:
Juice of 2 x Fresh Limes
2 x teaspoons Rice Wine Vinegar
2-3 tablespoons Extra Virgin Olive Oil
1 teaspoons Sesame Oil
1-2 teaspoons Soy Sauce
Toss all ingredients for the coleslaw and dressing together and arrange on individual
plates. Place warm chicken on the top of the salad and serve.
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