Hoisin Chicken
4 boneless chicken thighs
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoons grated fresh ginger
1 clove garlic, finely grated
1 tablespoon neutral oil
Dressing
3 tablespoon rice wine vinegar
1 tablespoon smooth peanut butter
1 tablespoon soy sauce
1 tablespoon chilli oil
½ teaspoon sesame oil
1 teaspoon caster sugar
2 tablespoons sesame seeds, toasted
To Assemble
2 cups cooked brown rice
½ telegraph cucumber, thinly sliced
1 green capsicum, core removed and finely diced
⅔ cup frozen soy beans, defrosted
1 reed avocado, cubed, skin and stone removed
2 spring onions, trimmed and finely chopped
Hoisin Chicken
Place the chicken in a large bowl. Add the marinade ingredients, apart from the neutral oil, and stir to coat. Cover and set aside for at least 30 minutes or overnight in the fridge.
Heat the oil in a large frypan over a medium heat. Fry the chicken for 7-9 minutes on each side or until golden and cooked through. Remove from the pan, cover and set aside to rest for 10 minutes.
Dressing
In a small bowl, mix together the dressing ingredients, except for the sesame seeds, until the peanut butter is fully incorporated into the dressing with no lumps. Add the sesame seeds and stir through.
To Assemble
Place all of the salad ingredients in a large bowl.
Cut the chicken into 2cm chunks and add to the bowl.
Pour over the dressing and toss to combine.
This recipe was created for The Avo Tree by Olivia Galletly The Hungry Cook
