Sticky lemon chicken salad recipe

Sticky lemon chicken salad recipe


A fresh dinner thats ready in 25 minutes, this Asian-inspired salad will be a firm family favourite.

The ingredient of Sticky lemon chicken salad recipe

  1. 160ml (2/3 cup) Massel Chicken Style Liquid Stock
  2. 80ml (1/3 cup) fresh lemon juice
  3. 80ml (1/3 cup) honey
  4. Vegetable oil, to deep-fry
  5. 75g (1/2 cup) self-raising flour
  6. 70g (1/2 cup) cornflour
  7. 500g chicken tenderloins
  8. 2 x 230g Coles Asian Style Salad Bowl
  9. 2 baby gem lettuces, leaves separated

The instruction how to make Sticky lemon chicken salad recipe

  1. Place stock, lemon juice and honey in a frying pan over medium-high heat. Bring to the boil, then reduce heat to medium-low. Simmer for 10 minutes or until reduced and thickened slightly. Remove from heat. Cover.
  2. Sift flour and cornflour into a large bowl. Cut each tenderloin in half crossways and lengthways. Working in 2 batches, toss chicken in flour mixture, shaking off excess. Place on a plate. Gradually whisk 185ml (3u20444 cup) water into flour until smooth. Fill a large saucepan one-third full of vegetable oil and heat over medium-high heat. Add the chicken to flour mixture. Turn to coat. Add 1 chicken piece to pan to test oil (it should sizzle immediately). Cook chicken, in 3 batches, for 2u00bd minutes, until golden and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel.
  3. Add the chicken to lemon sauce. Place over medium heat and cook, stirring, for 2 minutes to coat. Toss both salads and the lettuce in a large mixing bowl with 1 dressing sachet and the crispy noodles. Divide the salad among plates. Top with the chicken. Serve with the remaining dressing sachet on the side.

Nutritions of Sticky lemon chicken salad recipe

calories: 634.545 calories
calories: 24.8 grams fat
calories: 3.2 grams saturated fat
calories: 67.7 grams carbohydrates
calories: 33 grams protein
calories: NutritionInformation

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