- 20 min
Prepare the ingredients
Finely chop the Brussels sprouts, pepper, onion and celery. Grate the carrots. Juice the lime.
Prepare the vinaigrette
In a bowl, whisk together the rice vinegar, vegetable oil, 1/2 of the hoisin sauce, sesame oil and lime juice. Season with salt and pepper
Mix the vegetables with the vinaigrette
Transfer the chopped vegetables to a salad bowl. Mix with vinaigrette.
Cook the chicken
Cut the chicken into scallops (on the direction of the thickness).
In a non-stick skillet, on medium-high heat, cook the chicken about 5 minutes per side.
Add the sauce
Add the remaining hoisin sauce, honey and sesame seeds.
Cook until chicken is golden and caramelized.
Serve the chicken with the salad.