Basic HTML Version
Juan Cucaz
Chef
To our readers, please don’t forget to send your questions
to our chef, at contact@sexyx2.com he will be happy to
answer them.
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SEXY X2
MAGAZINE - AUGUST 2012
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Ingredients
Chicken (Marinade)
- 1 lb boneless, skinless
chicken breast
- Salt
- 1 Tbsp sesame oil
- 1/2 teaspoon red pepper
flakes
- ¼ cup teriyaki sauce
- ¼ cup soy sauce
- 2 tbsp fresh ginger (grated)
Salad
- 1 head of Napa cabbage,
thinly sliced
- 1/2 each bell peppers yel-
low, red, orange thinly sliced
- 3-4 scallions, sliced
- 1 carrot, julienned
- 1/2 cup loosely packed
cilantro leaves, chopped
- ½ ripe mango, julienned
- ½ cup roasted cashews
- 1 Bunch cilantro sprigs
- 1 head Boston lettuce
Dressing
- 1 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 1 teaspoon mustard powder
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon fresh grated
ginger
- 1/2 teaspoon chili pepper
flakes
- 2 teaspoons sugar
- 1 Tbsp sesame oil
- 1/4 cup Salad oil
Method
Mix all ingredients for the marinade in a bowl using a whisk. Once all ingredients are com-
bined add the chicken and let it marinate for at least six hours.
Grill chicken, cut into strips, let it cool and set aside.
In a small bowl, whisk together the dressing ingredients. Adjust to taste. In a large bowl, toss
the chicken and salad ingredients together. Just before serving, toss with dressing .
Serve in a soup bowl lined with 4 leaves boston lettuce and top with some cilantro leaves.
Asian chic