Recipes - Chinese

Oriental Chicken Salad In A Jar


Prep this Oriental Chicken Salad in a Jar for a delicious and healthy lunch fix. Don’t throw away those extra or odd cuts of vegetables. Get creative and layer them in a jar for an easy-to-pack and ready-to-go meal!
Cooking Time: < 15mins
Serves:2
Total time: 15mins - 30mins
Course: Salad
Cook Method: Marinate & Fry
Cuisine: Chinese









Ingredients:

200g chicken breast (cut to strips)
1 tbsp sesame oil
1 tbsp soy sauce
1 tsp honey
2 tsp sesame seeds
1 small baby bok choy bunch (blanched)
1 leaf green cabbage (thinly sliced)
1 leaf red cabbage (thinly sliced)
¼ package enoki mushroom (blanched)
½ carrot (shredded)
½ cup corn (blanched)




Steps:
  1. In a bowl, add ½ tbsp sesame oil, ½ tbsp soy sauce, honey and chicken pieces. Mix well to coat chicken pieces evenly with marinade.
  2. Heat a frying pan over medium-high heat. Pan-fry chicken strips until fully cooked through. Then, set aside to cool.
  3. In a small pot, blanch bok choy, enoki mushroom and corn. Then, set aside to cool
  4. Gather all the ingredients and prepare two clean jars.
  5. Assemble your jars by layering – green and red cabbage, enoki mushroom, chicken slices, bok choy, carrot, more cabbage and corn. Drizzle leftover oil from the pan into the jars if desired. Seal the jars and refrigerate up to 3-5 days.
  6. When you’re ready to eat, dig in or, empty jar contents into a bowl, and add any dressing, salt or pepper if desired.

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Oriental Chicken Salad In A Jar

Oriental Chicken Salad In A Jar

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Prep this Oriental Chicken Salad in a Jar for a delicious and healthy lunch fix. Don’t throw away those extra or odd cuts of vegetables. Get creative and layer them in a jar for an easy-to-pack and ready-to-go meal!

Cooking Time: < 15mins
Serves: 2
Total time: 15mins - 30mins
Course: Salad
Cook Method: Marinate & Fry
Cuisine: Chinese
Ingredients

200g chicken breast (cut to strips)
1 tbsp sesame oil
1 tbsp soy sauce
1 tsp honey
2 tsp sesame seeds
1 small baby bok choy bunch (blanched)
1 leaf green cabbage (thinly sliced)
1 leaf red cabbage (thinly sliced)
¼ package enoki mushroom (blanched)
½ carrot (shredded)
½ cup corn (blanched)

Instructions
  1. In a bowl, add ½ tbsp sesame oil, ½ tbsp soy sauce, honey and chicken pieces. Mix well to coat chicken pieces evenly with marinade.
  2. Heat a frying pan over medium-high heat. Pan-fry chicken strips until fully cooked through. Then, set aside to cool.
  3. In a small pot, blanch bok choy, enoki mushroom and corn. Then, set aside to cool
  4. Gather all the ingredients and prepare two clean jars.
  5. Assemble your jars by layering – green and red cabbage, enoki mushroom, chicken slices, bok choy, carrot, more cabbage and corn. Drizzle leftover oil from the pan into the jars if desired. Seal the jars and refrigerate up to 3-5 days.
  6. When you’re ready to eat, dig in or, empty jar contents into a bowl, and add any dressing, salt or pepper if desired.

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