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🍽️ Crispy Cucumber Salad with Sesame Chicken

335 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 600 g
• ginger, fresh 15 g
• coriander, fresh 10 g
• spring onions 0.5 bunch
• organic limes 2 pcs.
• cucumbers 2 pcs.
• soy sauce 2 tbsp
• oil 4 tbsp
• sesame, white 2 tbsp
• salt pinch

Instructions

1. 1. Rinse the chicken breast under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the chicken into thin strips.
4. 4. Peel the ginger.
5. 5. Dice the ginger finely.
6. 6. Wash the coriander.
7. 7. Let the coriander drain well.
8. 8. Chop the coriander finely.
9. 9. Clean the spring onions.
10. 10. Remove the root ends of the spring onions.
11. 11. Slice the spring onions into thin rings.
12. 12. Cut the lime in half.
13. 13. Squeeze the juice from the lime.
14. 14. Wash the cucumbers.
15. 15. Halve the cucumbers lengthwise.
16. 16. Slice the cucumbers thinly using a vegetable peeler.
17. 17. Place the chicken in a bowl.
18. 18. Add 1 tablespoon of soy sauce.
19. 19. Add 2 tablespoons of oil.
20. 20. Add sesame seeds.
21. 21. Add the diced ginger.
22. 22. Mix everything well together.
23. 23. Let the chicken marinate for about 10 minutes.
24. 24. Heat a pan.
25. 25. Fry the sesame chicken in the pan.
26. 26. Fry the meat for about 6 minutes.
27. 27. Fry it until golden brown on all sides.
28. 28. Place the cucumber slices in a separate bowl.
29. 29. Add the chopped coriander.
30. 30. Add 2 tablespoons of oil.
31. 31. Add 1 tablespoon of soy sauce.
32. 32. Season with salt.
33. 33. Add the lime juice.
34. 34. Mix the salad well.
35. 35. Arrange the cucumber salad on plates.
36. 36. Place the sesame chicken on top of the salad.
37. 37. Sprinkle the spring onion rings over it.
38. 38. Serve the dish.

Nutrition per serving

• kcal: 335
• Protein: 30 g · Fett/Fat: 22 g · Carbs: 8 g