Salad Mix
2 cups finely shredded green cabbage (½ head)
2 cups finely shredded red cabbage (½ head)
2 cups carrots trimmed into julienne strips (2 -3 large carrots)
1 cucumber cut into half moons
12 ounces of whole wheat spaghetti
6 green onions
½ cup cilantro
¼ cup toasted sesame seeds
¼ cup cashews or nut of choice
Dressing
¼ cup soy sauce
¼ cup chinese black vinegar
⅓ cup toasted sesame oil
3 tablespoon grated ginger
1 tbsp minced garlic
3 tbsp brown sugar
1 tbsp sriracha
1 tbsp lime juice
Chicken Marinade
3 Large boneless, skinless chicken breasts
1/4 cup soy sauce
3 cloves garlic, minced
2 tablespoons sriracha sauce (adjust for spiciness)
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1/2 teaspoon black pepper
Chicken Instructions:
Prepare the Marinade: In a bowl, whisk together the soy sauce, minced garlic, sriracha sauce, honey, olive oil, sesame oil, grated ginger, and black pepper.Place the chicken breasts or thighs in a zip-top plastic bag or a shallow dish. Pour the marinade over the chicken, making sure it’s well-coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the flavours to penetrate the chicken. For best results, marinate for 2-4 hours or overnight.
Preheat your oven or air-fryer 200°C/ to 400°F or preheat your oven to 375°F (190°C)
Bake or Air Fry or until the chicken reaches an internal temperature of 74°C/165°F and is cooked through. (20-25 mins) In the last 5 mins of cooking baste with any remaining marinade for extra flavour then discard any remaining marinade that has come into contact with raw chicken.
Once the chicken is cooked through, remove it from the fryer or oven. Let it rest for a few minutes before slicing.
Ginger Sesame Noodle Salad:
Cook the whole wheat spaghetti according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
Use a mandoline to finely chop your green and red cabbage
Use a julienne peeler to slice your carrots or cut into fine matchsticks with a knife
Slice the cucumber lengthwise then into half moons
Finely chop your green onion
Combine the cabbage, carrots, red pepper and green onion in a large bowl and mix well.
In a separate bowl, whisk together the ingredients for the dressing.
Pour the dressing over the salad ingredients and toss well to combine.
Add the cooked and cooled whole wheat spaghetti to the salad mixture and toss until everything is well coated with the dressing. Top with sesame seeds cashews and cilantro.
Slice the cooked chicken into thin strips.
Garnish with additional green onions and sesame seeds if desired.
This recipe works well for meal prep and will last up to 4 days refrigerated. Divide the salad undressed into containers, top with coriander, nuts and seeds and lime wedges. Divide the dressing into small jars/containers.
When ready to eat squeeze lime over the salad and add the dressing.
Good Food & Good Times 