Char Siu Chicken Salad

Char Siu Chicken Salad


  • 1/4 cup (60ml) soy sauce
  • 1/4 cup (60ml) hoi sin sauce
  • 1/4 cup (60ml) tomato sauce (ketchup)
  • 3 tablespoons honey, plus 2 teaspoons extra
  • 2 garlic cloves, finely chopped
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon sesame oil
  • 1/4 teaspoon five-spice powder
  • 4 small chicken breast fillets (preferably organic)
  • 2 red capsicums, quartered
  • 40g shiitake mushrooms
  • 1/4 cup (60ml) olive oil, plus extra to drizzle
  • 1/4 cup (60ml) orange juice
  • 1 tablespoon lime juice
  • 200g sugar snap peas, trimmed
  • 3 cups micro salad leaves (see note) or watercress sprigs



  • 1

    Combine the sauces, honey, garlic, ginger, sesame oil and five-spice in a non-metallic container. Add the chicken and turn to coat in the mixture. Cover and chill for at least 4 hours or overnight.

  • 2

    Preheat the grill to high and oven to 180°C. Line a tray with baking paper.

  • 3

    Grill the capsicum, skin-side up, for 3-4 minutes until skin blisters and blackens. Place capsicum in a plastic bag and set aside for 10-15 minutes. Once cool enough to handle, remove and discard skin, then slice into 2cm strips. Set aside.

  • 4

    Meanwhile, place the chicken on the tray, reserving marinade. Bake in the oven for 15 minutes. Turn chicken and add shiitakes to the tray, drizzle with a little extra olive oil and bake for a further 8-10 minutes until the chicken is cooked and mushrooms are tender. Cool.

  • 5

    Place 1/2 cup (125ml) reserved marinade in a saucepan with the olive oil, orange juice, lime juice and extra honey. Bring to a boil, then reduce the heat to low and simmer for 5 minutes or until reduced and thickened. Cool dressing completely.

  • 6

    When ready to serve, slice the cooled chicken and toss in a large bowl with the mushrooms, peas, capsicum and salad leaves. Drizzle with dressing and serve.

Recipe from



Janna Francis