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Sweet & Sour Chicken SaladServes: 4Prep time: 20Cook time: 15
400g Denny Exotic Mushrooms, sliced (could substitute with Denny White or Brown Mushrooms, sliced)
± 400g / 2 large chicken breasts, sliced into thin strips
1 x 415g sachet Denny Sweet & Sour Cook-In Sauce
½ head / 2.5 cups green cabbage, shredded
¼ head / 1.5 cups red cabbage, shredded
2 medium / 1 cup carrots, julienned
100g / 1 cup bean sprouts
3 large / 1 cup spring onions, sliced
½ cup fresh mint leaves
½ cup fresh coriander, roughly chopped
1 Tbsp mixed sesame seeds
Salted and roasted peanuts, roughly chopped for garnish
Lime wedges, for serving
Salt and pepper, to taste
Olive oil, for cooking
Add a drizzle of olive oil to a large wide frying pan on high heat.
When hot add the mushrooms and cook until all the moisture has evaporated and the mushrooms are deeply golden brown.
Take your time with this step or the mushrooms will be soggy in the salad.
Add the strips of chicken and season generously with salt and pepper.
When the chicken is almost cooked through, add the Denny Sweet & Sour Cook-In Sauce.
Simmer until sauce thickens and glazes the chicken and mushrooms.
Remove from the heat and spread out on a baking tray to cool.
In a large salad bowl combine the cabbage, carrots, sprouts, spring onions, mint, coriander and sesame seeds. Toss.
Add the cooled sweet and sour chicken and mushrooms.
Mix well, coating the salad in the sauce.
Scrunching the cabbage will tenderise it well.
Scoop generous mounds into serving dishes and top with a sprinkle of peanuts and a good squeeze of lime juice. Enjoy!