We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.
Our Asian chicken and ginger salad is the perfect meal for one
Put the sliced chicken in a bowl and add the grated ginger, 1 teaspoon of the sesame oil and some seasoning, and stir to coat. Heat a large nonstick frying pan on a medium heat, add the chicken mixture and cook for 6 minutes until golden and cooked through and the ginger is golden and crispy.
Combine the remaining sesame oil with the soy sauce, rice vinegar and sugar to make the dressing. Put the quinoa in a mixing bowl (breaking it up with a fork if it’s in clumps) and add the raw sugar snaps, spring onions and 2/3 of the dressing, and toss together.
Put the quinoa salad on a platter, top with the ginger chicken and the avocado, drizzle over the remaining dressing and scrape any crispy ginger left in the pan on top.
Recipe by Liberty Fennell
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.