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🍽️ Crunchy peanuts and grilled chicken on fine cabbage salad

291 kcal · 30 min · 4 servings

Ingredients

• 30 g peanut kernels (2 tbsp)
• 700 g small white cabbage (1 small white cabbage)
• 2 carrots
• 1 small red chili pepper
• 1 clove of garlic
• 10 g ginger (1 piece)
• 1 tsp sesame oil
• 1 tsp honey
• 4 tbsp grape juice
• 3 tbsp light soy sauce
• 2 limes (juice)
• 450 g chicken breast fillet (4 chicken breast fillets)
• salt
• pepper
• 1 tbsp peanut oil
• 6 radishes
• 10 g coriander (0.5 bunch)
• 10 g parsley (0.5 bunch)

Instructions

1. 1. Heat a pan over medium temperature.
2. 2. Roast the peanuts in it for three minutes without adding extra oil.
3. 3. Remove the pan from the heat and chop the peanuts coarsely.
4. 4. Remove the hard core from the white cabbage.
5. 5. Cut the white cabbage into very fine strips.
6. 6. Peel the carrots.
7. 7. Grate the carrots finely.
8. 8. Cut the chili pepper in half lengthwise.
9. 9. Remove the seeds from the chili.
10. 10. Wash the chili and chop it finely.
11. 11. Peel the garlic and the ginger.
12. 12. Chop the garlic finely.
13. 13. Chop the ginger finely.
14. 14. Heat sesame oil in a clean pan.
15. 15. Sauté the garlic, ginger, and chili for two minutes over medium heat.
16. 16. Stir the honey into the spices.
17. 17. Add the white cabbage and carrots to the pan.
18. 18. Mix the vegetables well with the spice mixture.
19. 19. Deglaze the vegetables with grape juice.
20. 20. Add one to two tablespoons of soy sauce.
21. 21. Add two tablespoons of water.
22. 22. Simmer the vegetables for three to five minutes over medium heat.
23. 23. Season the mixture with the remaining soy sauce.
24. 24. Add half of the lime juice.
25. 25. Season to taste with salt and pepper.
26. 26. Transfer the cooked vegetables to a bowl.
27. 27. Rinse the chicken breast fillets under running water.
28. 28. Pat the meat dry with a kitchen towel.
29. 29. Season the chicken with salt and pepper.
30. 30. Heat a large grill pan.
31. 31. Brush the grill pan with peanut oil.
32. 32. Grill the chicken from the first side for five to seven minutes over medium heat.
33. 33. Grill the chicken from the second side for five to seven minutes over medium heat.
34. 34. Trim the radishes.
35. 35. Wash the radishes.
36. 36. Slice the radishes thinly.
37. 37. Wash the herbs.
38. 38. Shake the herbs dry.
39. 39. Pluck the leaves from the herbs.
40. 40. Chop the herbs coarsely.
41. 41. Mix the radishes into the salad.
42. 42. Mix the herbs into the salad.
43. 43. Mix the chopped peanuts into the salad.
44. 44. Drizzle the salad with the remaining lime juice.
45. 45. Divide the salad among plates.
46. 46. Slice the chicken breast fillets.
47. 47. Place the chicken slices on top of the cabbage salad.

Nutrition per serving

• kcal: 291
• Protein: 33 g · Fett/Fat: 10 g · Carbs: 16 g