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15 July 2013,05:01 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Mix all the ingredients of the marinade, toss in the raw chicken pieces and keep in the refrigerator for 30-45 minutes.
  • Heat a pan; add the cooking oil and saute the marinated chicken.
  • Once the chicken is cooked, keep aside for 10 minutes.
  •  In the meantime, prepare the Wasabi almonds: melt the butter, add light soy sauce and half wasabi powder.
  • Toss the almonds in then roast in a medium hot oven for 5 - 7 minutes stirring occasionally. Take it out of the oven and sprinkle the rest of the wasabi powder tossing gently.
  • Take a mixing bowl and toss together the crunchy lettuce, red cabbage, cucumber, orange segments, coriander leaves and wasabi almonds along with the sauteed chicken.
  • The coating sauce of the chicken will also act as a dressing for the salad.


For Almonds

  • 60 grams almonds
  • 10 grams Wasabi powder
  • 1 teaspoon Light soy sauce

For the salad

  • 100 grams lettuce, torn into small pieces
  • 50 grams finely shredded Red cabbage,
  • 50 grams Cucumber, cut into thin strips
  • 30 grams Orange segments
  • 15 grams Coriander leaves, whole, plucked off the stem
  • 200 grams Chicken breast meat, cut into flat and thin slices
  • 1 tablespoon IDHAYAM Sesame oil
  • Salt to taste

For the marinade

  • 1 tablespoon sesame oil
  • 1 tablespoon Dry sherry
  • 1 tablespoon Dark soy sauce
  • 1 teaspoon Vinegar
  • 1 inch cube Ginger, finely chopped
  • 4 numbers Garlic cloves, finely chopped
  • 1 teaspoon Sugar
  • ½ teaspoon Hot chilli flakes
  • ½ teaspoon Crushed black pepper
  • Salt to taste

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