Cooking at Home
Ingredients
- 250 ml (1 cup) Kikkoman Naturally Brewed Soy Sauce*
- 3 large slices ginger
- 2 red birds-eye chillies, halved
- 1 garlic head, halved
- Juice of 1 lime
- 2 skinless chicken breast fillets
- 1 green mango, cut into julienne on a mandolin
- 3/4 cup each (loosely packed) coriander sprigs, mint and Vietnamese mint
- 3/4 cup bean sprouts, trimmed
- 2 red Asian shallots, thinly sliced
- Fried shallots (optional), to serve
Soy-Lime Dressing
- 30g caster sugar
- 40ml fish sauce
- 30ml Kikkoman Naturally Brewed Soy Sauce
- 20ml fish sauce
- 1 red bird-eye chilli, finely chopped (or to taste)
- 1 garlic clove, finely chopped
Naturally Brewed Soy Sauce
Naturally Brewed Less Salt Soy Sauce
TOTAL TIME
50mins Cook time
30mins Prep time
20mins
50mins Cook time
30mins Prep time
20mins
Soy-Poached Chicken & Green Mango Salad
Method
- Combine Kikkoman Soy Sauce, ginger, chilli, garlic, lime juice and 1 litre cold water in a saucepan, add chicken, then bring just to the boil over medium-high heat. Reduce heat to low and simmer for 10 minutes. Remove from heat, stand in liquid for 10 minutes, then drain and slice.
- For soy-lime dressing, stir sugar and 30ml hot water in a small bowl to combine, then add lime juice, Kikkoman Soy Sauce, fish sauce, chilli and garlic and stir to combine, set aside.
- Combine remaining ingredients in a bowl and toss to combine. Slice chicken, add to salad with dressing, toss to combine and serve.
*This can be replaced with Kikkoman Less Salt Soy Sauce.