Mon, 20 April 2026
Ingredients
4 boneless chicken thighs or breast fillets
1 tbsp vegetable oil
Salad:
300g lettuce leaves
½ cup shredded carrot
1 cup roasted cauliflower florets
2 cups beansprouts
1 cup sliced bok choi
Dressing:
3–4 tbsp East by Kwanghi Black Garlic Chilli Peanut Rayu ( available in Tesco)
Juice of ½ lime (optional)
4- tbsp light soy sauce
To finish:
4 tbsp sliced spring onions
Quick Marinade
2 garlic cloves, finely grated
1 tbsp soy sauce
1 tsp dark soy sauce
2 tbsp brown sugar
Method
1. Prep the chicken
Slice the chicken in half lengthways if needed—thin pieces cook faster and get that nice char.
2. Marinate
Mix garlic, soy, dark soy, and brown sugar. Toss the chicken through and leave for a few minutes.
3. Cook
Heat a pan on high with the oil. Add the chicken and press it down.
Cook for 2–3 minutes until golden and slightly charred.
Flip, lower the heat, and cook for another 3–4 minutes until cooked through.
Rest briefly, then slice.
4. Build the salad
Toss all the veg with the Black Garlic Chilli Peanut Rayu. Add a squeeze of lime if you want to brighten it up.
5. Serve
Pile into bowls, top with sliced chicken, and finish with spring onions.
