Serves 2-4 people
500 g chicken breast (cut into strips)
2 chicken eggs
2 zucchinis (cut into long strips)
1 cup red cabbage (slice)
2 red and yellow capsicums (thinly sliced)
1 carrot (shredded)
seasoning:
4 tsp garlic (chopped)
4 tsp ginger (chopped)
1 tsp sesame seeds
4 tsp peanut butter
½ tsp honey
½ tsp soy sauce
½ tsp sesame oil
½ tsp vinegar
½ chili sauce
coriander
spring onion
red cabbage (optional)

Recipe Courtesy of
Jack Lee

Jack Lee's Healthy Kitchen: Peanut Butter Chicken Salad

Chicken and peanut butter? Yes, watch and be amazed at how the whole dish comes together “very moist, delicious and tender”, as in the words of Chef Jack Lee. The Vietnamese-American celebrity chef shows you how to make a surprisingly healthy chicken dish with the A-Z of vegetables including carrots, capsicums, zucchini and so much more. And a tip: a pinch of salt and black pepper brings out the natural sweetness of chicken. Bet ya didn’t know that!

Difficulty: Easy

Preparation: 20 min
Cook: 20 min
Clean up: 10 min

Steps: 4 steps
18 Ingredients

Difficulty: Easy
Steps: 4 steps
18 Ingredients

Preparation: 20 min
Cook: 20 min
Clean up: 10 min

Instructions

Making the Sauce
- Over low heat, add sesame oil, ginger, shallots and garlic (10g each)
- Let it look for 1 minute, mixing occasionally
- Add water and vinegar (2 tbsp each) and stir a little
- Add peanut butter, ½ tbsp chili sauce, 1 tbsp soy sauce, some sugar and honey
- Add water and stir well

Prepare the Vegetables and Chicken Meat
- Cut carrots, yellow and red capsicums, red cabbage and zucchinis into thin strips. Set aside
- Slice chicken breast meat into thin strips
- In a small bowl, break an egg and separate the egg yolk from the egg white. Keep egg yolk aside.
- Add the egg white to the chicken strips and mix well.
- Add black pepper and a pinch of salt

Cook Chicken Breast Meat
- In a pan, heat up some oil
- Add chicken breast strips into pan and stir fry it for 10 minutes
- Set aside cooked chicken breast strips

Cook Eggs and Vegetables
- Crack another egg together with the egg yolk that you put aside earlier on
- Beat eggs well
- Heat up a pan and add some salt. Pour eggs and fry.
- Remove and cut into small strips
- In a clean pan, heat up some oil.
- Add carrot strips and zucchini strips. Fry for about 1 minute before adding in the red cabbage and red and yellow capsicums
- Add some black pepper, soy sauce and a pinch of salt.
- Reheat the sauce that was made earlier on

Plate and Serve!

On a clean plate or bowl, dish some cooked vegetables and top it off with some shredded egg. Reheat the sauce that was made earlier on and drizzle over the salad. Garnish with some chopped coriander