Grilled chicken fillet and cabbage and mango salad

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If you're looking for a simple yet impressive dinner idea, this recipe is perfect. Grilled chicken fillet in an aromatic marinade with soy sauce, teriyaki, ginger, and crispy garlic is a dish full of deep flavor and Asian inspiration. A light, refreshing salad of young cabbage and mango with sesame and soy sauce perfectly offsets the intense flavor of the meat and adds a fresh touch. A simple yet distinctive chili-mayo dip completes the dish. Thank you for the recipe. Culinary practice.

Number of servings

Sharpness level

MILD

Preparation time

15 min + 2h marinating

Difficulty level

EASY

INGREDIENTS

4 pcs. approx. 800 g chicken fillet

Meat marinade:

6 tablespoons House of Asia Light Soy Sauce
5 tablespoons Teriyaki sauce House of Asia
1 teaspoon House of Asia white sesame seeds
1 teaspoon House of Asia Black Sesame
3 tsp Yipin Agro Crunchy Garlic and Chili in Oil
4 tablespoons of lime or lemon juice
1 teaspoon of honey
1 teaspoon of ginger, grated
2 tablespoons chopped spring onions

Chicken dip:

2 tsp House of Asia Chili Pastes
2 tablespoons of light mayonnaise
4 tablespoons of thick natural yogurt

Cabbage salad:

1 teaspoon House of Asia white sesame seeds
1 teaspoon House of Asia Black Sesame
2 tsp House of Asia Sesame Oil
3 tablespoons House of Asia Rice Vinegar
2 tablespoons House of Asia Light Soy Sauce
half a head of young cabbage, shredded
2 medium carrots, cut into sticks
1 mango, cut into sticks
2-3 tablespoons chopped spring onions
Lime juice 3 tablespoons

A METHOD OF PREPARING

Prepare the meat marinade by mixing soy sauce, teriyaki sauce, lime juice, honey, and ginger. Add the crispy garlic with oil, sesame seeds, and a sprinkle of scallions.
Place the cleaned fillets in the marinade. Cover and refrigerate for at least 2 hours; overnight is best.
Mix the salad ingredients together.
Prepare a meat sauce with mayonnaise, yogurt and chili paste.
Place the meat on the grill and cook for about 12-15 minutes (depending on the thickness of the fillets), turning 2-3 times during the process. Serve with a salad, additional crispy garlic, and chili dip.