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Soy-Poached Chicken & Green Mango Salad


  • 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
Cook time
Prep time

Soy-Poached Chicken & Green Mango Salad


  1. 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.
  2. 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.
  3. 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.

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