Informations supplémentaires
30 min.
|
630 kcal
|
easy
|
Printable version
1. Prepare Ingredients
Pick and roughly chop basil. Zest and cut lime in half. Chop the garlic. Thinly slice the shallot.
2. Prepare Dressing
In a large bowl, whisk together peanut butter, sesame oil, soy blend, fish sauce to taste and half of the garlic until smooth. Add half of the sambal oelek to taste. Set aside.
3. Prepare Glaze and Cook Chicken
In a small bowl, whisk lemongrass, remaining garlic and the following to taste: lime zest, lime juice and remaining sambal oelek. Drain chicken breast and pat dry with paper towel. Season with salt and pepper. Heat 1 tbsp. oil in a large non-stick skillet over medium. Add chicken and cook for 5–6 minutes per side until golden with an internal temperature of 150°F.
4. Glaze Chicken
Turn heat to low and wait 1 minute for skillet to cool slightly. To skillet, add prepared glaze and cook for 1–2 minutes until thickened and chicken has reached an internal temperature of 165°F. Remove from skillet and let rest for 2–3 minutes.
5. Finish and Serve
To large bowl with dressing, add cabbage, carrots, shallot, spinach, basil and steam fried noodles. Toss to coat with dressing and divide into serving bowls. Slice chicken into 1/2 inch thick slices and place on top of salad. Garnish with peanuts. Enjoy!
300gChicken Breast
15mlFish Sauce
1unitLime
1unitGarlic Clove(s)
30mlSambal Oelek
1unitShallot
200gNapa Cabbage
60gBaby Spinach
65unitCarrot(s)
1unitThaï Basil
24gRoasted Diced Peanuts
31mlPeanut Butter
15mlSesame Oil
42mlSoy Blend (allergen: soy)
5gMinced Lemongrass
16gSteam fried noodles
What you need
Large non-stick skillet, Bowls, Whisk, Zester
630 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
39g
13%
fat
34g
52%
cholesterol
105mg
35%
fiber
7g
28%
protein
44g
saturated
5g
25%
sodium
1370mg
57%
sugar
15g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg