Lemongrass & Sambal Oelek Marinated Pan Seared Chicken, Green Mango, Apple & Cucumber Salad w/ Asian Vinaigrette & Ginger-Soy-Lime Glaze

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Lemongrass & Sambal Oelek Marinated Pan Seared Chicken, Green Mango, Apple & Cucumber Salad w/ Asian Vinaigrette & Ginger-Soy-Lime Glaze


(Yield 4)

Chicken

1 chicken breast
1 bulb lemon grass (finely chopped)
1 tbsp sambal oelek
1 clove garlic (crushed)

Salad

1 semi-ripe green mango (julienned)
1 green apple (julienned)
1/2 red, green & orange sweet pepper (julienned)
1/4 red onion (julienned)
1/2 cup cucumber (julienned)
1 tsp hot sesame oil
1 tsp rice wine vinegar
2 tsp mirin
1 lime zested and juiced
5 thai basil leaves
1 stalk coriander

Ginger-Soy Glaze

1/2 cup light soya sauce
1 tbsp water
1/4 cup white sugar
2 tsp grated ginger
2 lime wedges
1 orange wedge
1 cilantro stock

Method

Combine chicken ingredients and allow to marinate over night. To cook, bring a frying pan to medium heat and sautee chicken in a tbsp of vegetable oil, season with salt and pepper and cook until golden brown. Remove from heat to cool.

Combine all ingredients for salad in a mixing bowl. Finely chop the basil and cilantro leaves and add to salad, allow to sit for at least 30 minutes to allow flavours to come together.

For glaze, add all ingredients to a small frying pan and boil on medium heat until mixture reduces by half. Taste and adjust seasoning if necessary.

To plate place a heap of salad on a plate, top with chicken and drizzle with glaze.