Barbecued Asian chicken breast with bean sprout salad
- 4 boneless, skinless, chicken breasts
- 60 ml (1/4 cup) soy sauce
- 60 ml (1/4 cup) sugar
- 60 ml (1/4 cup) sesame oil
- 15 ml (1 tbsp) rice vinegar
- 15 ml (1 tbsp) lime juice
- 30 ml (2 tbsp) green onion, thinly sliced
- 15 ml (1 tbsp) fresh ginger, chopped
- 15 ml (1 tbsp) garlic, chopped
- 1 Thai chili pepper, seeded and minced (or hot pepper sauce)
- 60 ml (1/4 cup) mixed sesame oil
- 30 ml (2 tbsp) lime juice, freshly squeezed
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) nuoc mâm (fish sauce)
- 10 ml (2 tsp) sugar
- 1 ml (1/4 tsp) crushed chili pepper
- 300 g (10 oz) bean sprouts
- 500 ml (2 cups) baby spinach, torn into pieces
- 500 ml (2 cups) napa cabbage, torn into pieces
- 1 red bell pepper, cut into thin strips
- 100 ml (7 tbsp) unsalted peanuts, toasted and crushed
- In a bowl, combine the marinade ingredients, mixing vigorously with a fork to dissolve the sugar and incorporate the oil.
- Place the chicken breasts in a gratin dish.
- Pour the marinade over the chicken, stirring and coating it.
- Cover and refrigerate for 2 to 3 hours, flipping the chicken every hour.
- In another bowl, mix together the vinaigrette ingredients and stir well. Set aside in the refrigerator.
- Preheat the barbecue to 260°C (500°F) or maximum heat.
- Cook the chicken breasts uncovered for 6 to 7 minutes on each side.
- In a large salad bowl, mix together the salad ingredients.
- Pour in half the vinaigrette and toss.
- Taste the salad and adjust the vinaigrette if needed.
- Divide the salad among the plates.
- Garnish with peanuts.
- Top each salad plate with a grilled chicken breast and serve immediately.