STICKY CHICKEN & PINEAPPLE SALAD

SERVES 4. PREP 20 MINS. COOK 18 MINS.

INGREDIENTS

• 700g chicken thigh fillets

• 5cm piece (25g) ginger, peeled and finely chopped

• 3 garlic cloves, finely chopped

• ¼ cup (60ml) oyster sauce

• ¼ cup (60ml) Asian plum sauce

• 1 tsp caster sugar

• 1 long red chilli, finely chopped

• ¼ cup (60ml) rice vinegar

• 1/3 (about 500g) ripe pineapple, cut into long matchsticks (we used a mandoline)

• 2 tbsp sunflower oil

• 200g thin rice noodles

• ¼ white cabbage, finely shredded

• 1 cup each Vietnamese mint, mint, coriander and perilla (optional)

• 1 cup bean sprouts, trimmed

KEWPIE DRESSING •

1/3 cup (80ml) Asian plum sauce

• ½ cup (150g) Kewpie mayonnaise

• Juice of 1 lime

METHOD

1 Combine chicken, ginger, garlic, oyster sauce and plum sauce in a bowl. Season, then set aside and marinate at room temperature for 15 minutes.

2 Place sugar, chilli and rice vinegar in a bowl. Stir to dissolve sugar then add pineapple. Set aside.

3 Heat oil in a non-stick large frying pan over medium heat. In batches, cook chicken for 5-6 minutes each side until caramelised and lightly charred. Remove from pan, rest for 5 minutes, then cut into thick slices.

4 Add rice noodles to a large saucepan of boiling salted water and cook according to packet instructions or until just tender. Drain and set aside to cool slightly.

5 For the Kewpie dressing, combine all ingredients with ¼ cup (60ml) pineapple pickling liquid. Toss cabbage and noodles with Kewpie dressing. Arrange on serving plates with herbs and sprouts and top with chicken and pineapple.