Asian style chicken salad

The simplest demonstration of what is called Asian style. The chicken is fried in flour, sesame oil and soy sauce breading, and then the whole salad is seasoned with the same liquid ingredients with the addition of maple syrup (palm sugar can be used for more Asian accuracy). The final touch is texture. Sprinkle the salad with chopped nuts.

Ingredients

• Wheat flour- 2 tablespoons
• Chicken fillet- 200 g
• Soy sauce- 35 ml
• Sesame oil- 2 teaspoons
• Olive oilA 20 ml
• Chinese cabbage- ½ kg
• Green sweet pepper- ½ piece
• red bell pepper- ½ piece
• Carrot- ½ piece
• cilantro- 3 stems
• Red onion- 15 g
• green onion feathers- 1 piece
• Walnuts- 10 g
• Garlic ½ -clove
• Ginger- 5 g
• Maple syrup-1 teaspoon

Directions

1. Cut the chicken fillet into strips, sprinkle with flour, add 2 tablespoons of soy sauce and a teaspoon of sesame oil. Stir until all chicken pieces are coated.
2. Heat the frying pan and, having disassembled the pieces stuck together, fry the chicken rolled in flour in olive oil until golden brown. Then transfer it to paper towels to soak up excess oil.
3. Coarsely chop the Chinese cabbage. Take half of red and green pepper and cut into thin long strips. Cut half a small carrot and a green onion feather into the same straw. Transfer vegetables to a bowl.
4. Add chopped red onion, some coarsely chopped cilantro and walnut, and finely chopped ginger and garlic. Nuts can not be chopped, but simply broken into small pieces with your hands.
5. For the dressing, mix together a teaspoon each of soy sauce, maple syrup, and olive oil with half a teaspoon of sesame oil. Pour the mixture over the salad and mix - best with your hands so that the vegetable straws do not lose their shape.
6. Put the fried chicken in deep plates, cover with salad on top.