Chicken Strips with Vegetables and Rice Noodle Salad

Ingredients

• 3 chicken breast fillets (about 140 g each)
• 3 tbsp teriyaki sauce
• 3 tbsp Sesame oil
• 1 Red Onion
• 1 Carrot
• 100 g cucumber salad
• 100 g thin rice noodles
• Salt
• 2 tbsp sesame seeds
• 1 tsp red curry paste
• 1 tbsp Rice vinegar
• 20 g spinach
• 20 g arugula
• 20 g watercress
• 100 g soybean sprouts
• black pepper (freshly ground)

Instructions

1. 1.

   Wash, pat dry and place the chicken breast fillets in a shallow bowl. Mix 2 tbsp teriyaki sauce with 2 tbsp oil and coat the chicken with it. Cover and marinate in the refrigerator for about 1 hour.

2. 2.

   Peel and halve the onion, then slice into strips. Wash, peel and cut the carrot and cucumber into thin sticks. Cook the noodles in boiling salted water until al dente, then drain. Toast the sesame seeds in a pan with remaining oil, then stir in the curry paste, vinegar and leftover teriyaki sauce. In a bowl combine the onion, carrot, cucumber, toasted sesame seeds and cooked noodles.

3. 3.

   Grill the chicken breasts over high heat for about 10 minutes (or cook in a grill pan), turning once. Slice into strips. Mix the cleaned greens and sprouts with the salad, season with salt and pepper, arrange in glasses and top with the chicken strips before serving.