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Warm chicken, green bean and mushroom salad
Warm chicken, green bean and mushroom salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Whip up a quick and delicious warm chicken salad in 30 minutes for a winning midweek meal!
Ingredients:
  • 4 chicken breasts
  • 3cm piece ginger
  • 2 cloves garlic
  • 35g (1/4 cup) sesame seeds
  • 80ml (1/3 cup) mirin (see top tip)
  • 60ml (1/4 cup) soy sauce
  • 2 tsp sesame oil
  • 27.30 gm peanut oil
  • 100g Swiss brown mushrooms
  • 150g oyster mushrooms
  • 400g green beans
  • 150g snow peas
  • 1/2 bunch chives
Instructions:
  • In a large saucepan, add 2 liters of warm water. Place chicken in the saucepan over high heat. Peel and thinly slice ginger and garlic, then add to the pan. Season with salt and pepper. Bring to a boil, then reduce heat to a gentle simmer. Cook for 5 minutes until chicken is cooked through.
  • Toast sesame seeds in a large frying pan over medium heat, stirring constantly, for 2 minutes or until light golden. Then, transfer them to a large bowl and set aside the pan for later use.
  • After simmering the chicken in the flavorful stock, set it aside to cool for 5 minutes. In the same pot, maintain the stock at a gentle simmer and mix mirin, soy sauce, sesame oil, and 60ml (1/4 cup) of stock with the sesame seeds for a delightful sauce.
  • In the same pan you used for the Swiss brown mushrooms, heat 1 tablespoon peanut oil over high heat. Cook the Swiss brown mushrooms for 4 minutes until golden, then transfer to a plate. Next, add the remaining 2 teaspoons of peanut oil to the pan, cook the oyster mushrooms for 1 minute until light golden, and then add them to the plate along with the Swiss brown mushrooms.
  • Prepare the beans and snow peas by trimming them and slicing lengthwise with a bean slicer or knife. Add them to the simmering stock and cook for 30 seconds until tender. Strain the vegetables through a fine sieve into a bowl, and set aside the stock for later use.
  • Combine shredded chicken with mushrooms, beans, and snow peas in the dressing, gently mixing everything together.
  • Serve the salad in individual bowls, then chop the chives into 2cm lengths and sprinkle them on top before serving.

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