Chicken yakitori salad with nori sprinkle

Chicken yakitori salad with nori sprinkle

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For an Asian-inspired feast, try our grilled chicken skewers paired with a vibrant green noodle salad.

The ingredient of Chicken yakitori salad with nori sprinkle

  1. 750g chicken thigh fillets, trimmed, cut into 3cm pieces
  2. 125ml (1/2 cup) Obento Yakitori Sauce
  3. 1 sheet nori, crumbled
  4. 2 tablespoons white sesame seeds
  5. 1-2 teaspoons dried chilli flakes, to taste
  6. 2 teaspoons sea salt flakes
  7. 90g Hakubaku Organic Soba Noodles
  8. 60ml (1/4 cup) Obento Ponzu Sauce
  9. 1 small bunch baby broccolini, trimmed, sliced lengthways
  10. 100g snow peas, trimmed
  11. 100g sugar snap peas, trimmed
  12. 110g (3/4 cup) frozen shelled edamame
  13. 1 cup watercress sprigs
  14. Pickled ginger, to serve

The instruction how to make Chicken yakitori salad with nori sprinkle

  1. Combine the chicken and yakitori sauce in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 2-4 hours to marinate.
  2. Meanwhile, place the nori, sesame seeds, chilli and salt in a frying pan. Cook, stirring, over medium-high heat, for 1 minute or until the sesame seeds are lightly toasted. Transfer to a small bowl. Set aside.
  3. Preheat a barbecue grill or chargrill pan on medium-high. Thread the chicken onto 12 pre-soaked bamboo skewers. Cook, turning often, for 10 minutes or until just cooked. Set aside for 5 minutes to rest.
  4. Cook the noodles in a large saucepan of boiling water, following packet directions. Use tongs to transfer to a colander. Refresh under cold water. Drain well. Transfer to a bowl. Add 1 tbs ponzu sauce. Toss to coat.
  5. Add the broccolini to the boiling water. Cook for 2 minutes. Add the snow peas, sugar snap peas and edamame and cook for a further 3 minutes. Drain and refresh under cold water. Julienne the snow peas.
  6. Arrange the noodles, broccolini, snow peas, sugar snap peas, edamame and watercress on a platter. Drizzle with 1 tbs ponzu sauce. Gently toss to coat. Add pickled ginger and chicken skewers. Sprinkle with the nori mixture and serve with the remaining ponzu sauce.

Nutritions of Chicken yakitori salad with nori sprinkle

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