Sichuan Chicken Salad with Black Vinegar Ginger Dressing

Sichuan Chicken Salad with Black Vinegar Ginger Dressing

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start Fit (4 Nights for 2) on Sunday, March 8, 2020.
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Ingredients

Rice Salad

  • 1 pack brown rice
  • 1 pack slaw
  • 1 carrot, grated

Chicken

  • 1 pack lean chicken breasts, cut into steaks
  • 1/2 tsp minced ginger
  • 1 clove garlic, minced
  • 1 pack Sichuan spices
  • 1/2 pack sesame seeds

Dressing

  • 1/2 tsp minced ginger
  • 1 pack black vinegar
  • 1 1/2 tsp sesame oil
  • 2 Tbsp soy sauce
  • 1 pack Forty Thieves peanut butter

To Serve

  • 1 Lebanese cucumber, grated
  • 1 pack crushed peanuts
  • 1 bunch mint, leaves picked

Steps

  1. Bring a pot of salted water to the boil.
  2. Prep & cook rice salad. Cook rice in pot of boiling water for about 20-25 minutes, until tender. Drain well and toss in a bowl with slaw and carrot.
  3. Prep chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Season with salt and toss in a bowl with remaining chicken ingredients.
  4. Cook chicken. Heat 1 tsp oil in a fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side, or until cooked through. Rest, covered.
  5. Make dressing. In a small bowl, combine all dressing ingredients together and whisk until smooth. Season to taste.
  6. Prep garnishes.
  7. To finish. Shred chicken and stir any resting juices through rice salad. Stir 3 Tbsp dressing through rice salad and season to taste.
  8. Serve rice salad topped with chicken, remaining dressing, cucumber, peanuts and mint.

Nutritional Information

Energy 2715 kj
649 kcal
Protein 54.9g
Carbohydrate 41.1g
Fat 27.7g