Hot Sesame Chicken and Avocado Salad
"This recipe comes from British chef Lesley Waters. Makes a nice lunch, or quick summer-time evening meal. Use as many salad greens as your hunger level demands ! Preparation time includes marinating time."
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 large skinless chicken breasts
- 4 tablespoons grainy mustard
- 1 tablespoon liquid honey
- 1 lemon, juice of
- fresh ground black pepper, to taste
- 1 tablespoon peanut oil
- 1 large ripe avocado, peeled pitted,and sliced
- selection crisp salad green, your choice
- 3 tablespoons sesame seeds
- 2 teaspoons sesame oil
directions
- Cut the chicken breasts into finger strips.
- In a bowl combine the mustard, honey and lemon juice.
- Add the chicken strips to the mixture, and season with black pepper.
- Marinate 1 hour.
- Heat the peanut oil in a wok (or large frying pan) until very hot.
- Remove the chicken from the marinade and add them to the wok.
- Stir-fry 5-6 minutes or until golden and cooked through.
- Meanwhile, toss the avocado with the salad greens, and divide among four plates.
- Add the sesame seeds to the chicken in the wok and stir-fry for a further minute or until seeds are just beginning to color.
- Spoon the hot sesame chicken over the salad, drizzle with the sesame oil and serve at once.
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Reviews
-
We served this for dinner between two of us. We had it with garlic bread and some olives for saltiness. Yummy! Will make again -
Flavorful, not too tangy and not too sweet. Served it with honey mustard dressing on the side (from Recipe #145067).
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Very tasty recipe. We really enjoyed this. Easy to put together and excellent served with salad leaves. Thanks for posting. -
Fabulous recipe, and I took Syrah's advice and cut the chicken thin. I used a mesculand mix of salad leaves and freshly picked basil leaves and it was just great. -
This was brilliant. I loved the simplicity of the marinade and the ease with which it came together. Next time I will cut my chicken a little thinner, I could not stirfry it as much as I wanted because of the honey in the marinade caramalising. Simon gave his thumbs up and I said to him "So you DO like mustard then?" Thanks for a great recipe. I will make this again and again...
RECIPE SUBMITTED BY
FlemishMinx
Belgium
I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home.
I think cooking is one of the nicest things a person can do for someone they love (including themself!)
I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
