Chinese-Style Chicken Salad

1. 1 Soy sauce 15 ml
2. 2 Starch 5 g
3. 3 Lemon≈ $4.70 per kg 8 g
4. 4 Honey 8 g
5. 5 Chicken breast filletpack 800 g ≈ $7.23 80 g
6. 6 Cucumbers≈ $3.67 per kg 50 g
7. 7 Bell peppers≈ $6.00 per kg 75 g
8. 8 Tomatoes≈ $4.67 per kg 60 g
9. 9 White cabbagepack 1.2 kg ≈ $2.40 30 g
10. 10 Ground black pepper 1 g
11. 11 Sunflower oil 8 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice chicken⁵ breast into strips, pan-fry in oil for 7–8 minutes until golden and white⁹ inside, then cool.

2. Mix cornstarch with 50 ml cold water, then add soy sauce, honey, and lemon³ juice.

3. Simmer the dressing on low heat for 1–2 minutes, stirring until thickened, then cool.

4. Slice cucumbers⁶, bell⁷ pepper, and tomatoes⁸; thinly shred the cabbage.

5. Toss the vegetables with the chicken⁵ and season with black pepper.

6. Drizzle with the dressing, mix well, and serve.