1,25 dl hvidvinseddike
1,25 dl daddelsirup
0,75 dl rapsolie
2 spsk friskrevet ingefær
2 spsk soyasovs
Et lille nip cayennepeber
4 kyllingebryster
Salat:
En stor pose frisk babyspinat
2 appelsiner eller 3-4 mandariner
1,5 dl strimlet rødkål
2 gulerødder, strimlet
3 forårsløg i 1 cm stykker
3-4 dl chow mein nudler
2 dl ristede og saltede cashewnødder
2 spsk ristede sesamfrø
Bland alle ingredienser til kyllingemarinaden i en skål. Læg kyllingebrysterne i en skål og hæld ca. 2 dl af marinaden over kyllingestykkerne så alt er dækket. Sæt film over fadet og sæt det på køl i mindst 3 timer. Kom resten af marinaden i en skål med låg og sæt også på køl.
Tag kyllingebrysterne op af skålen og læg dem i et fad, kasser marinaden som kyllingen har ligget i. Bag dem i ovnen i ca. 25 min. ved 180 grader varmluft. Skær kyllingen i strimler.
Læg spinat på et serveringsfad, arranger kylling, appelsiner, kål, gulerødder og forårsløg på toppen. Drys med chow mein nudler, cashewnødder og sesamfrø. Pisk den resterende marinade sammen igen og hæld den over salaten. Serveres med det samme.
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