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Char siu chicken salad
Char siu chicken salad
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Prep Time:
265 minutes
Cook Time:
35 minutes
Total Time:
300 minutes
Chill out with this delicious lunch recipe that hits the spot.
Ingredients:
  • 60ml soy sauce
  • 60ml hoisin sauce
  • 60ml tomato sauce
  • 85.80 gm honey, plus 2 tsp extra
  • 20.00 ml grated fresh ginger
  • 1 tsp sesame oil
  • 1/4 tsp five-spice powder
  • 4 small chicken breast fillets (preferably organic)
  • 2 red capsicums, quartered
  • 40g shiitake mushrooms
  • 60ml olive oil
  • 60ml orange juice
  • 21.00 gm lime juice
  • 200g sugar snap peas, trimmed
  • 750.00 ml micro salad leaves (see note) or watercress sprigs
Instructions:
  • Mix together the sauces, honey, garlic, ginger, sesame oil, and five-spice in a non-metallic container. Add the chicken and toss to coat. Cover and refrigerate for at least 4 hours or overnight.
  • Preheat the grill and oven, then line a tray with baking paper.
  • Grill the capsicum skin-side up until blistered and blackened, about 3-4 minutes. Transfer the capsicum to a plastic bag and let it rest for 10-15 minutes. Peel off and discard the skin once cooled, then slice into 2cm strips. Keep aside.
  • Place the chicken on the tray, keeping the marinade aside. Bake in the oven for 15 minutes. Then, turn the chicken, add shiitakes to the tray, drizzle with more olive oil, and bake for an additional 8-10 minutes until the chicken is cooked and mushrooms are tender. Let it cool.
  • Combine 1/2 cup (125ml) reserved marinade with olive oil, orange juice, lime juice, and extra honey in a saucepan. Bring to a boil, then simmer on low for 5 minutes until thickened. Let the dressing cool completely.
  • To serve, slice the chilled chicken, combine in a large bowl with mushrooms, peas, capsicum, and salad leaves. Finish by generously drizzling with dressing before serving.

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