Here is a really easy midweek meal which is delicious and packed full of flavour. The panko breadcrumbs in this recipe really adds to the crunch of the chicken and you could also add any of your favourite salad ingredients.
2 cups shredded Chinese cabbage
1 cup shredded red cabbage
3 green onions, thinly sliced
handful pea shoots
handful snow peas top and tailed
1 medium carrot julliened
1 cup beansprouts, trimmed
1 red chilli sliced
100g packet Changs fried noodles
2 chicken breasts
1/2 tsp. salt
Pepper to taste
1 cup panko breadcrumbs
Oil for frying (canola, sunflower, or peanut)
Juice of one lime
1/4 cup firmly packed crunchy peanut butter
2 tablespoons soy sauce
1 tablespoon brown sugar
2 garlic cloves, crushed
1 teaspoon sesame oil
1 tablespoon peanut oil
1. Cut the chicken breasts into strips that are about 3/4-1 inch wide, and season with salt and pepper. Beat the egg slightly. Dip each strip into the beaten egg, and then into the panko breadcrumbs, pressing with your hands to help the crumbs stick.
2. Heat about 1 inch of oil in a large skillet over medium heat. Test the heat of the oil by dropping a few breadcrumbs into the pan. If they start sizzling and bubbling immediately after being dropped in, the oil is ready for frying. Fry 3-4 chicken strips at a time, for about 3-4 minutes on each side, or until golden and crispy. Clean any stray breadcrumbs from the oil with a fat skimmer between batches of frying. Drain on paper towels and serve.
In bowl place all the salad ingredients and conbine well with the satay dressing. When serving top the salad topped with the chicken and squeeze over some lime juice.