Ingredients ( 4 people ):
4 boneless chicken breasts, skin removed Ingredients for Thai Dressing 2 oranges (juice) 2 limes (juice) 3 c. tablespoons (45ml) soy sauce 2 tbsp tablespoons (30ml) rice vinegar 2 tbsp tablespoons (30 ml) sesame oil 1 c. tablespoons (15ml) of gingembrehaché (me a little more) 1 c. tablespoons (15ml) chopped garlic (I 3 large garlic clove) 1 c. tablespoons (15ml) honey for ground pepper to taste (I 1 / 2 tsp pepper flakes spice) Salad Ingredients 12 mini-sliced bok choy (I bag classic iceberg lettuce shredded cabbage and carrots) 1 red pepper, chopped 4 shiitake mushrooms, thinly sliced (not brought me) 1 cup (250ml) bean sprouts (my noodle chow men) 1 / 4 cup (60ml) of roasted peanuts 3 tablespoons tablespoons (45 ml) cilantro (my fault I have to replaced with parsley)
Preparation:
1) In a bowl, combine all dressing ingredients.
2) Pour half the mixture into a resealable plastic bag or airtight container shallow. Check it marinate in the refrigerator breasts at least three hours or ideally overnight.
3) When cooked, set the grill to medium-high. Drain the chicken breasts and discard marinade.
4) On hot and well oiled grill, sear the breasts one minute on each side. Reduce barbecue heat to medium. Close lid and cook for six to eight minutes per side or until inside the breast is no longer pink.
5) In a bowl with the remaining dressing, add the salad ingredients and mix. Cool the chicken a few minutes and
slice them. Server with the salad.