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Barbecued Asian chicken breast with bean sprout salad
Barbecued Asian chicken breast with bean sprout salad

Barbecued Asian chicken breast with bean sprout salad

Preparation 25 min
Cooking time 15 min
Servings 4


  • 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


  1. In a bowl, combine the marinade ingredients, mixing vigorously with a fork to dissolve the sugar and incorporate the oil.
  2. Place the chicken breasts in a gratin dish.
  3. Pour  the marinade over the chicken, stirring and coating it.
  4. Cover and refrigerate for 2 to 3 hours, flipping the chicken every hour.
  5. In another bowl, mix together the vinaigrette ingredients and stir well. Set aside in the refrigerator.
  6. Preheat the barbecue to 260°C (500°F) or maximum heat.  
  7. Cook the chicken breasts uncovered for 6 to 7 minutes on each side.
  8. In a large salad bowl, mix together the salad ingredients.
  9. Pour in half the vinaigrette and toss. 
  10. Taste the salad and adjust the vinaigrette if needed.  
  11. Divide the salad among the plates. 
  12. Garnish with peanuts.
  13. Top each salad plate with a grilled chicken breast and serve immediately.
Availability in stores