My supercharged marinade gets chicken sticky, sweet and charry in record time, making this a great weeknight salad. Make sure your pan is searing hot to help things along and get that magical sizzle! Virtuousness never tasted so good.
4 boneless chicken thigh or breast fillets
1 tbsp vegetable oil
300g (10oz) lettuce leaves
½ cup shredded carrot
1 cup roasted cauliflower florets
2 cups finely sliced red cabbage
1 cup finely sliced kale
4 tbsp Marion’s Kitchen Coconut Sweet Chilli (alternatively use sweet chilli sauce mixed with lime juice) (use my store locator to find out where to buy)
4 tbsp sliced spring onion (scallions)
Marinade:
2 garlic cloves, finely grated
2 tbsp fish sauce
1 tsp dark soy sauce
2 tbsp brown sugar
If your chicken pieces are thicker than 1cm (10mm), slice them lengthways so that they’re nice and thin. The chicken will cook quickly on the outside, so it’s important the pieces are no too thick.
Combine the marinade ingredients and the chicken. Heat a non-stick frying pan over high heat. Add the vegetable oil and place the chicken in the pan. Place a saucepan lid directly on top of the chicken and press down gently. Cook for 2-3 minutes or until the chicken is deep, dark brown and charry on the first side. Remove the saucepan lid and turn the chicken over. Reduce the heat to low and continue cooking until chicken is cooked through (another 3-4 minutes). Remove chicken from the pan and rest for 3-4 minutes. Then slice.
Divide among serving bowls and top with chicken and spring onion (scallions).
Spoon the risotto onto serving plates (loosen with a little extra broth and/or butter if it has thickened too much). Top with prawns and spoon over the garlicky sauce from the bottom of the pan. Sprinkle over a little more parmesan and the parsley. Serve immediately.
