Thai chicken salad

For 2p, marinate 250 grams of chicken breast ( cut in stripes) in 2 table spoons of teriyaki sauce, 1 table spoon of sesame oil, 1 chopped chili, 2 chopped garlic cloves, pepper and salt.

Marinate 1/2 of a red cabbage (chopped in small stripes) and 1 chopped small cucumber in a mixture of 3 table spoons of rice vinegar, 1 chopped chili and 1 teaspoon of sugar.

Bake the chicken until tender and crispy.

Add some sesame seeds.

Serve the chicken with the marinated salad and finish with fresh coriander. If you need some carbs, add some roasted potatoes and a mixture of mayonnaise and was a bit for extra flavor.


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