Name: Honey chilli chicken salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 500 gram (1 pound) chicken breast fillets, sliced thinly; 1/4 cup (90g) honey; 4 fresh small red thai (serrano) chillies, sliced thinly; 1 tablespoon grated fresh ginger; 500 gram (1 pound) asparagus, trimmed; 2 tablespoon peanut oil; 4 green onions (scallions), sliced thinly; 1 medium green capsicum (bell pepper) (200g), sliced thinly; 1 medium yellow capsicum (bell pepper) (200g), sliced thinly; 1 medium carrot (120g), sliced thinly; 150 gram (4½ ounces) wombok (napa cabbage), shredded finely; 1/3 cup (80ml) lime juice

Honey chilli chicken salad

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Serves 4

Prep

20M

Cook

25M

Total

45M

Ingredients

500 gram (1 pound) chicken breast fillets, sliced thinly

1/4 cup (90g) honey

4 fresh small red thai (serrano) chillies, sliced thinly

1 tablespoon grated fresh ginger

500 gram (1 pound) asparagus, trimmed

2 tablespoon peanut oil

4 green onions (scallions), sliced thinly

1 medium green capsicum (bell pepper) (200g), sliced thinly

1 medium yellow capsicum (bell pepper) (200g), sliced thinly

1 medium carrot (120g), sliced thinly

150 gram (4½ ounces) wombok (napa cabbage), shredded finely

1/3 cup (80ml) lime juice

Method

1.Combine chicken, honey, chilli and ginger in medium bowl.

2.Cut asparagus spears in half; boil, steam or microwave until just tender. Rinse immediately under cold water; drain.

3.Meanwhile, heat half of the oil in large wok; stir-fry chicken, in batches, until browned all over and cooked through.

4.Place chicken and asparagus in large bowl with onion, capsicums, carrot, cabbage, juice and remaining oil; toss gently to combine.

You will need two bunches of asparagus and a quarter of a medium wombok for this recipe. A barbecued chicken can also be used; remove and discard bones and skin then shred meat coarsely before tossing with remaining salad ingredients.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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