Servings: 4 – Preparation: 10 minutes – Cooking: 6 minutes
Ingredients
- 2 chicken breasts, in belts
- 2 tablespoons (30 ml) Mixture of Asian herbs Hydro Culture
- 60 ml (4 tablespoons) flour or cornstarch
- 60 ml (4 tablespoons) oil
- 250 ml (1 cup) red bell pepper, minced
- 250 ml (1 cup) snow peas, grated
- 250 ml (1 cup) mango, minced
- 500 ml (2 cups) Roma lettuce, chopped
- salt and pepper to taste
Vinegrette
- 30 ml (2 tablespoons) Asian Hydro Culture mixture
- 120 ml (8 tablespoons) canola oil
- 15 ml (1 tablespoon) maple syrup
- 60 ml (4 tablespoons) white wine or rice vinegar
- salt and pepper to taste
Preparation
Step 1
In a bowl coat the chicken strips with the Asian mixture.
step 2
Next, roll the chicken strips in flour or cornstarch.
Step 3
In a hot pan over medium heat, fry the chicken in a little oil, 2 to 3 minutes, on each side. Season as needed.
Step 4
In a bowl prepare the vinegret by mixing the Asian mixture, oil, maple syrup and vinegar. Check the spices.
Step 5
In the vinegrette add the bell pepper, snow peas, mango, lettuce and mix.
Step 6
In each dish, divide the salad made, then the chicken strips.