Honey glazed chicken with lettuce, romaine, napa cabbage and kimchi salad
6 servings
20 minutes
This recipe is a true celebration of flavors. Honey-glazed chicken infused with the aromas of soy sauce, ginger, and chili achieves a delightful caramelized crust and a spicy note. The salad combining lettuce, romaine, napa cabbage, and kimchi offers freshness and heat, creating a harmonious balance with the rich chicken. This dish is a bold fusion of American culinary tradition with Asian motifs, perfect for both festive dinners and everyday enjoyment. The lightness of the salad and the depth of flavor in the chicken make it a versatile choice for gourmets who appreciate rich and complex flavor combinations.
1
Cut the grilled chicken into pieces. In a pan, mix soy sauce with honey and broth and simmer over high heat until the sauce starts to thicken. Add finely chopped ginger, cilantro, and chili pepper, and sauté the chicken pieces in the sauce for about a minute to one and a half on each side.
- Chicken: 1 piece
- Soy sauce: 100 ml
- Flower honey: 50 g
- Chicken broth: 500 ml
- Ginger: 50 g
- Fresh cilantro (coriander): 20 g
- Chili pepper: 2 pieces
2
Tear the salad leaves into pieces, slice the napa cabbage into thin strips, and do the same with the carrot and daikon. Blend lime juice and zest with fish sauce, garlic, and Korean chili paste. Add green onion to the salad and mix with the dressing. Serve with chicken.
- Romaine lettuce: 0.5 bunch
- Chinese cabbage: 0.5 head
- Lettuce: 0.5 bunch
- Carrot: 300 g
- Daikon: 300 g
- Lime: 1 piece
- Fish sauce: 100 ml
- Garlic: 4 cloves
- Chili paste: 50 g
- Green onions: 50 g