BBQ Asian Spice Chicken Served with Warm Cabbage and Cucumber Salad

Serves: 2

Ingredients:

Chicken:

• 200-300g lean chicken thigh
• 1 spring onion (white part), chopped
• 1 tbsp fresh ginger, grated
• 1-2 garlic cloves, crushed
• 2 tbsp tamari soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey

Cabbage Salad:

• 2 cups wombok cabbage, shredded
• 1 cup Lebanese or telegraph cucumber, cut into half-moons
• 1 tbsp fresh ginger, grated
• 1 garlic clove, crushed
• 1 spring onion (green part), chopped
• ½ cup coriander, chopped
• 2 tbsp apple cider vinegar
• 2 tbsp extra virgin olive oil or water

Method:

1. In a bowl, mix the chicken marinade ingredients. Let the chicken marinate for 10-30 minutes.
2. In a frying pan, sauté spring onion, ginger, garlic, wombok cabbage, and cucumber over medium heat.
3. Toss in apple cider vinegar, extra virgin olive oil, and fresh coriander to complete the salad.
4. In a separate pan, pan-fry the marinated chicken for 4-5 minutes per side until golden and cooked through.
5. Serve the chicken with the cabbage and cucumber salad on the side, garnished with extra coriander.