Sticky soy chicken salad

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By

Donal Skehan

Abstract

This method of cooking the chicken in a marinade made from store-cupboard staples results in tender, savoury meat and glorious sticky bits. 

There is no need to marinate the meat before cooking as the liquid steams the meat in the pan and infuses it with its rich salty and sweet flavour. By the time the chicken has cooked the marinade has reduced down to a viscous umami coating that’s irresistible. For speedy results, use smaller chicken thighs so they cook quickly. If you fancy this recipe as a lunchbox filler, swap the baby leaves for finely shredded red cabbage, which will hold the dressing better.

from Recipes https://ift.tt/3GRVrAQ