Marinated chicken salad with cashews
The chicken breasts in this recipe are sliced and marinated for up to 4 hours in a ginger, tarragon and soy dressing. They are then fried in a hot wok with carrot matchsticks and cashews and then served on a bed of Chinese lettuce and drizzled with the marinade. The cashews also give this recipe an oriental taste.
Marinated chicken salad with cashews recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 2 skinless chicken breasts
- 4 oz (115 g) of unsalted cashew nuts
- 1 head of Chinese lettuce
- ½ frisée lettuce
- 2 large carrots, cut into matchsticks
- 2-inch piece of fresh ginger
- 3 tbsp of light soy sauce
- 1 tbsp of fresh tarragon
- 1 tbsp of sugar
- 1 tbsp of sunflower oil
- Salt and black pepper
Method
- Cut the raw chicken breasts into thin strips and place into a shallow dish.
- Chop the fresh tarragon and peel and finely slice the ginger.
- Place into a small mixing bowl together with the soy sauce, sugar, salt and pepper. Mix well and pour over the chicken strips.
- Cover the dish with cling film and leave to marinate in the refrigerator for between 2 and 4 hours.
- Heat the oil in a large wok or frying pan.
- Remove the chicken from the refrigerator and strain from the juices. Keep the liquid to one side.
- Add the chicken to the hot oil and stir-fry for several minutes then add the marinade liquid and cook for a further 3 minutes.
- In the meantime, slice the Chinese lettuce and the frisée lettuce and arrange on a serving dish.
- Add the carrot matchsticks and the cashews to the chicken and mix together.
- Remove from the heat immediately and arrange on top of the salad leaves.
- Drizzle with the sauce and serve warm.
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