Some might remember my first recipe from this book - the chilli beef ramen which was a delight!
Since then I have also made the zingy warm stir fried chicken salad which was, again, quick and easy to make.
Recipe -
Ingredients -
4 boneless, skinless chicken thighs, cut into strips
3 tbsp vegetable oil
for the marinade
1 tsp sesame oil
2 garlic cloves, peeled and crushed
2 tsp fish sauce
2 tsp light soy sauce
juice of 1 lime
2 tsp ground cumin
1 large red chilli, trimmed and chopped
2 tsp toasted sesame seeds
for the salad
2 handfuls of mixed salad leaves
2 tbsp wagamama salad dressing (see below)
2 tsp toasted sesame seeds
1 tbsp chopped coriander
1 lime, halved
Method -
1. Put all the ingredients for the marinade except the sesame seeds into a blender and blend until smooth, then stir in the sesame seeds.
2. Put the chicken into a dish, pour over the marinade, cover with clingfilm and leaver for at least 2 hours or overnight in the fridge.
3. Heat a wok over a medium heat for 1-2 minutes until completely hot and almost smoking and add the vegetable oil. Add the chicken, stirring constantly so the pieces cook evenly, and stir-fry for 4-5 minutes until caramelised round the edges and cooked through.
4. Mix the salad leaves with the dressing. Divide between two plates and scatter over the sesame seeds and chopped coriander. Top with the chicken and serve with a lime half on each plate.
Recipe - Wagamama Salad Dressing -
Ingredients -
2 tsp finely chopped shallot
2.5cm piece of fresh ginger root, peeled and grated (of course, you leave this out if you have good taste like me!)
1 small garlic clove, peeled and finely chopped
1 1/2 tbsp rice vinegar
1 tbsp water
100ml vegetable oil
3 tbsp light soy sauce
Method -
Whisk all the ingredients together.
I think this is a good transition dish. A nice light, zingy salad with a bit of heat perfect for these slightly warmer days as we start to move from the hibernation and stodgy food of winter.
