Togarashi-spiced chicken and carrot salad

Name: Togarashi-spiced chicken and carrot salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1 pack 2 boneless chicken breast; 1 tsp Cooks' Ingredients Shichimi Togarashi seasoning; 150 g pack 1 Baby Topped Carrots, trimmed and thinly sliced lengthways; 100 g mange tout, shredded diagonally; ½ Essential Cucumber; 1 tbsp Kikkoman Soy Sauce; 1 tbsp toasted sesame oil; 25 g finely grated ginger; 1 tsp sesame seeds, toasted

This chicken, flavoured with Shichimi Togarashi which adds a savoury kick, is shedded and mixed in with soy sauce and firey ginger paste which pairs well with the cooling cucumber, magne tout and carrot salad.

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Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins
Plusextra 5 mins for cooking if necessay

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Ingredients

1 pack 2 boneless chicken breast
1 tsp Cooks' Ingredients Shichimi Togarashi seasoning
150g pack 1 Baby Topped Carrots, trimmed and thinly sliced lengthways
100g mange tout, shredded diagonally
½ Essential Cucumber
1 tbsp Kikkoman Soy Sauce
1 tbsp toasted sesame oil
25g finely grated ginger
1 tsp sesame seeds, toasted

Method

Preheat the oven to 200ºC, gas mark 6.
2. Place the chicken in a small roasting dish and sprinkle with togarashi seasoning and a little oil and roast for 25-30 minutes.
Blanch the carrots and mange tout for 3 minutes, drain and run under cold water to cool. Halve the cucumber lengthways and remove the seeds with a teaspoon, then slice into half-moons. Mix in the mange tout and carrots.
Whisk together the soy, oil and ginger paste. Shred the chicken and mix into the juices, then toss into the vegetables with the dressing. Serve sprinkled with sesame seeds.