Samsung Microwave Oven - Manual (Page 42)

THAI-STYLE
CHICKEN SALAD
METHOD
Flatten chicken fillets slightly and cut each
lengthwise into two. Combine all marinade
ingredients in a shallow bowl. Mix well.
Add chicken. Toss to coat. Set aside,
covered in a plastic wrap in the refrigerator
overnight or at room temperature for
several hours. Combine all the dressing
ingredients in a small bowl. Whisk until
well combined. Spread red bell pepper
(capsicum), carrot, cucumber, green spring
onions and herbs on a large serving platter.
Heat sesame oil in MWO for 1 minute until
hot. Pour over the chicken. Microwave on HIGH for 4 minutes. Remove and place on the platter of
vegetables. Drizzle on the dressing and sprinkle the toasted sesame seeds. Garnish with spring onion curls
or chilli curls. Serve immediately while chicken is still warm.
40
PREPARATION TIME: 25 mins COOKING TIME: 5 mins SERVES: 4
INGREDIENTS
4 Chicken breasts, skinless, boneless
Marinade
¼ cup Fresh lemon ( nimbu ) juice
2 tbsp Thai fish sauce
2 cloves Garlic, crushed
1 tbsp
Brown sugar or jaggery
2 tbsp Fresh coriander, finely chopped
Dressing
1 tbsp Thai sweet chilli sauce
1 tbsp Balsamic vinegar
2 tbsp Sesame oil
1 tbsp Soy sauce
The Platter
1 Red bell pepper (capsicum), seeds
and membrane removed and cut into
juliennes
2 Carrots, cut into juliennes
1 Cucumber, cut into juliennes
2 Green spring onions, sliced
1 cup Fresh coriander sprigs, loosely packed
1 cup Thai basil (optional)
3 tbsp Sesame seeds, toasted