Who hasn’t enjoyed Japan hosting the Rugby World Cup and not enjoyed the success and way that the Brave Blossoms have played? Who doesn’t like edamame beans and their goodness and total ease of cooking and who doesn’t like a lovely dish that takes only 20 minutes to prepare and cook and which has a beautiful combination of tasty, fresh flavours coming through with that finishing hint of wasabi!
Son Macca enjoyed it so much that he’s asked for the recipe to cook when he next goes flatting! Must be easy and taste good!!
This is and easy protein-packed warm chicken salad which looks stunning as well and is ideally suited for dinner anytime during the year.
1 packet frozen shelled edamame soybeans -from supermarket, should be around 450 gms
4 good size skinless, boneless chicken thighs/ approx. 650 gms - thighs sliced longways, approx. 2 cms wide
1 packet baby spinach leaves – if you prefer, you can use Chinese cabbage, shredded
1 bunch spring onions, sliced
2 packets snow peas
1 large carrot cut into thin long strips
3 tbs sesame seeds, toasted
3/4 cup wasabi vinaigrette (refer below)
1 tbs canola or vegetable oil
2/3 cup rice vinegar
2 tbs canola or vegetable oil – I use sunflower oil
3 tbs honey
1 tsp sesame oil
2 tsp wasabi paste – you can get this at your supermarket
1/4 tsp salt
1 clove garlic pressed