Salad with chicken breast strips and sprouts

Ingredients for 6 servings:

• 600 g chicken breast fillet(s)
• 2 tbsp honey, liquid
• 6 tbsp peanut oil
• 4 tbsp soy sauce, light
• 12 tbsp lemon juice
• 2 tbsp parsley, chopped
• 2 carrots
• 1 papaya
• 1 large cucumber(s)
• 2 chili peppers
• 500 g soy sprouts
• 150 g peanuts
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Mix the honey with 4 tablespoons of peanut oil, the soy sauce, and the lemon juice. Season with salt and pepper and add the parsley. Peel the carrots and cut into fine strips. Peel, deseed, and slice the papaya. Halve the cucumber, scoop out the seeds with a spoon, and thinly slice the cucumber. Deseed the chili peppers and cut into fine half rings. Rinse the sprouts and drain in a sieve. Heat the wok, roast the peanuts without oil, remove them, and chop them finely. Wash the meat, dry it, and cut it into thin strips. Heat 2 tablespoons of peanut oil in the wok, add the meat, and fry for about 5 minutes, then remove and let cool. Add the sprouts, chili peppers, and carrots to the wok and fry for about 3-5 minutes. Stir frequently. Remove and add to the salad dressing while hot. Add all the other ingredients and mix well. Serve the salad lukewarm or cold.