Asian iceberg lettuce with fried chicken breast

Ingredients for 4 servings:

• 4 chicken breast fillets
• 4 tbsp honey
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 4 tbsp sesame oil
• 1 clove(s) garlic
• 1 tbsp ginger, pureed
• 2 carrots
• 5 tbsp mirin (Asian sweet cooking wine)
• ½ cucumber(s)
• 4 spring onions
• 1 small iceberg lettuce
• 4 tbsp rapeseed oil
• 1 lemon(s), juice
• 1 tsp chili
• 1 tsp coriander, fresh (or chopped and pickled from the jar)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

Cut the chicken into thin strips. Mix the honey, vinegar, soy sauce, and sesame oil to make a marinade, stir it into the meat, and let it marinate in the refrigerator for one to two hours. Cut the carrots into thin strips, peel the cucumber, halve it, remove the seeds, and cut it into thin, half-moon slices. Wash and finely chop the iceberg lettuce. Slice the spring onions into thin rings. Place the lettuce and cucumber in a bowl. Make a dressing from the oil, lime juice, coriander, and chili and mix it in. Cook the carrots in a wok over high heat—they should still have some bite—then deglaze with the mirin. Let it simmer for another minute, stirring, and then add it to the salad. Sauté the ginger puree and garlic in the wok, then add the meat with the marinade and stir-fry until cooked through. Arrange the salad on plates, top with the fried chicken fillets, and serve.