Honey soy chicken is a staple in almost every supermarket these days. Take advantage of marinaded products to get extra flavour without having to carry a load of extra sauces with you on the road.
500g marinated honey soy chicken (kebobs, breast or thigh)
1 teaspoon garlic
1 tablespoon mustard (optional)
1 large mixed Asian style salad kit
1 small red capsicum (pepper), thinly sliced
½ cup fried noodles
Handful roasted cashews
Juice of 1 lime
¼ cup soy sauce
¼ cup sweet chilli sauce
1-2 tablespoons water
- Combine chicken with garlic and mustard and mix to coat evenly and add extra flavour.
- In a large pan or on a grill, cook chicken over low-medium heat for 5-6 minutes each side or until cooked through depending on the cut being used.
- Whilst chicken is cooking, prepare salad and dressing. Dress salad with half of the lime dressing and divide between plates.
- Scatter salads with fried noodles and cashews, top with sliced chicken and drizzle remaining dressing over each.
- The addition of garlic and mustard will bring more flavour to the marinaded chicken, omit if not available.
- Cooking over low heat will prevent the sugar in the marinade from burning before the chicken is cooked through.
- Cooking time will vary depending on what cut of meat you are using. Thigh meat takes longer to cook through than breast.
- Lots of pre-made salad kits also come with a dressing, look for an Asian inspired kit and you can avoid having to make a dressing as well.
- Any pre-marinated meat will work for this style of dish.
- Mixed leaves, cucumber, red onion and peppers can be substituted for using a salad kit
- Fried noodles can be omitted for a healthier dish, however a sprinkle adds texture with minimal extra calories
- Peanuts can be used in place of cashews, or left off altogether.