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Calories | 172 kcals |
| Fat | 7.3g | |
| Saturated Fat | 1.3g | |
| Carbohydrates | 8.5g | |
| Protein | 18.4g | |
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Serves 4
Prep time 10 minutes
Cook time 10 minutes
- 2 x Red Tractor British chicken skinless breast fillets
- 500ml chicken stock
- 2.5cm fresh ginger, peeled and sliced
- 1 tbsp peanut butter
- 1 tbsp clear honey
- 1 tbsp sesame oil
- 1 tsp chilli oil
- half Red Tractor cucumber, cut into matchsticks
- 1-2 Red Tractor carrots, cut into matchsticks
- 4 spring onions, cut into matchsticks
- half Red Tractor iceberg lettuce, shredded
- fresh Red Tractor coriander, to garnish
Pour the stock into the saucepan, add the ginger and bring it to the boil. Add the chicken breasts to the stock and simmer gently for about 10 minutes or until they are tender and cooked through.
Remove the chicken from the stock, reserving the stock for the dressing.
Place the peanut butter, clear honey, sesame oil and chilli oil in a mini processor or a screw topped jar with 6 tbsp of the reserved chicken stock and shake well to mix together.
Mix the vegetable matchsticks with the shredded lettuce and transfer to a serving plate or bowl.
To serve, shred the chicken over the salad and drizzle with the sauce.
For more great chicken recipes please visit www.greatbritishchicken.co.uk
