- 400g chicken thighs or breast, deboned and skinless (preferably free range)
- 1 tbsp tamari/soy sauce
- 1 tbsp fresh chilli/sambal oelek (adjust according to spice tolerance)
- 4 tsp equivalent preferred sweetener/sugar (I used stevia)
- 1 tsp fish sauce
- 1/3 cabbage
- 1 zucchini, julienned
- Handful fresh mint, roughly chopped
- 2 tbsp sesame oil, plus extra for frying the chicken
- 1 tbsp fish sauce
- 1 tsp wasabi paste (adjust according to taste)
- Juice of 1 lime
- 1 tbsp rice wine vinegar
- 1 tablespoon black sesame seeds, plus extra for sprinkling
- Prep the chicken and marinade by combining the tamari, fresh chilli and 2 teaspoons of sweetener/sugar in a container big enough to fit the meat. Using kitchen scissors or a sharp knife, cut the chicken into strips around 1-2cm thick. Mix with the marinade, cover, refrigerate for at least 2 hours or overnight.
- Shred the cabbage into thin strips using a sharp knife and julienne the zucchini. Combine in a large bowl with the fresh mint until ready for serving.
- For the slaw dressing, simply combine the sesame oil, remaining sweetener, 1 tablespoon quantity of fish sauce, wasabi paste, lime and rice wine vinegar. Stir vigorously to emulsify and toss to coat the cabbage with it ~30 minutes before serving. Season the slaw generously with salt and pepper.
- In a nonstick frypan over medium heat, fry the marinated chicken pieces in sesame oil with the tablespoon of black sesame seeds until the chicken is cooked through and the marinade is starting to reduce to form some kind of sauce. Serve warm atop the slaw.