Chicken filet on Asian coleslaw

Name: Chicken filet on Asian coleslaw
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Organic Lemon; 1 small, red chili pepper; 4 Stem(s) Coriander; 3 TABLESPOONS Sesame Oil; 4 (approx. 500 g) Chicken filets; 800 g Pointed cabbage; 3 TABLESPOONS Balsamic vinegar; 2 TABLESPOONS Sugar; 4 TABLESPOONS Sunflower oil; 1/2 Cucumber; 1 Carrot; 2 TABLESPOONS Soy sauce; 4 TABLESPOONS Chili sauce; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp coarse pepper

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Organic Lemon
1 small, red chili pepper
4 Stem(s) Coriander
3 TABLESPOONS Sesame Oil
4 (approx. 500 g) Chicken filets
800 g Pointed cabbage
3 TABLESPOONS Balsamic vinegar
2 TABLESPOONS Sugar
4 TABLESPOONS Sunflower oil
1/2 Cucumber
1 Carrot
2 TABLESPOONS Soy sauce
4 TABLESPOONS Chili sauce
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp coarse pepper

Directions

1
Rinse the lemon with hot water, grate dry and peel the lemon zest. Halve the lemon and squeeze the juice. Wash, clean and finely chop the chilli. Wash the coriander, shake dry, pluck the leaves from the stalks and chop finely, except for something to garnish.
2
Mix everything and add sesame oil. Wash the meat, dab dry and marinate for about 30 minutes.
3
Wash and clean the pointed cabbage and cut into fine strips. Mix vinegar, sugar and 2 tablespoons of oil with the cabbage and leave to stand. Wash, clean and peel the cucumber and carrot and cut into fine strips. Mix pointed cabbage, cucumber and carrot together.
4
Season with soy sauce, chilli sauce, salt and pepper. Set aside.
5
Remove the meat from the marinade, remove the marinade. Heat 2 tablespoons of oil in a frying pan. Fry the meat for about 6 minutes on each side. Arrange coleslaw with the meat on plates and garnish with coriander.
6
Sprinkle with coarse pepper.