Honey Ginger Grilled Vegetables Recipe

Name: Honey Ginger Grilled Vegetables
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 150 g Spring Onion (Kandychi Path); 100 g Garlic - Single Clove; 500 g Whole Farm Grocery Raisins 500 G; 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free; 1 pc Cabbage Red; 200 g Hydroponic Sweet Bell Pepper (Cocktail); 500 ml Oleev Extra Light Olive Oil; 20 Ltr Rice Vinegar Mizkan Suehiro Su; 750 g Dabur 100 % Pure Honey (Refill Pouch); 900 G Kikkoman Naturally Brewed Dark Soy Sauce; 500Ml Habit Toasted Sesame Oil Cold Presses; 100 g Catch Sprinklers - Iodized Table Salt; 60G Primi Piatti Red Chilli Flakes; 1 pack (1 L) Heritage Farm Fresh Toned Tetra Pack Milk; 1 pack (100 g) Eastern Dry Ginger Powder

Fusion cuisine

About this recipe

A flavorful Halal-friendly dinner featuring marinated grilled chicken, a tangy cabbage salad, and a rich reduction sauce. Perfect for a satisfying evening meal.

Ingredients

150 g Spring Onion (Kandychi Path)
100 g Garlic - Single Clove
500 g Whole Farm Grocery Raisins 500 G
500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
1 pc Cabbage Red
200 g Hydroponic Sweet Bell Pepper (Cocktail)
500 ml Oleev Extra Light Olive Oil
20 Ltr Rice Vinegar Mizkan Suehiro Su
750 g Dabur 100 % Pure Honey (Refill Pouch)
900 G Kikkoman Naturally Brewed Dark Soy Sauce
500Ml Habit Toasted Sesame Oil Cold Presses
100 g Catch Sprinklers - Iodized Table Salt
60G Primi Piatti Red Chilli Flakes
1 pack (1 L) Heritage Farm Fresh Toned Tetra Pack Milk
1 pack (100 g) Eastern Dry Ginger Powder

Instructions

1. Prepare the marinade by combining 6 tablespoons olive oil, 4 tablespoons rice vinegar, 2 tablespoons honey, 4 teaspoons soy sauce, 2 teaspoons sesame oil, 2 teaspoons grated ginger, and 1 teaspoon salt in a medium bowl. Whisk until well combined.
2. Place 500 g halal chicken breasts in a zip-lock bag and pour one-quarter of the marinade into the bag. Add 2 minced garlic cloves and 1 teaspoon red pepper flakes. Seal the bag and turn to coat. Refrigerate for up to 2 hours, turning occasionally.
3. In a medium bowl, combine 2 cups shredded red cabbage, 1/4 cup grated sweet bell pepper, 1/4 cup raisins, and 1/8 cup chopped spring onion. Pour half of the remaining marinade over the salad and toss to coat. Cover and refrigerate for up to 2 hours, stirring occasionally.
4. Remove the chicken from the fridge and let it come to room temperature. Discard the marinade in the zip-lock bag. Heat a grill pan over medium-high heat and sear the chicken for 30 seconds on each side. Reduce the heat to medium-low and cook for 7 minutes per side, basting with the remaining marinade. Ensure the chicken reaches an internal temperature of 165°F.
5. Remove the chicken from the pan and let it rest for 5-7 minutes. In a small cup, mix 1 teaspoon cornstarch with 1 teaspoon milk until smooth. Pour this mixture into the same pan used for the chicken, stirring to combine with the drippings. Cook over medium heat until thickened, adding more milk if too thick or more cornstarch if too thin.
6. Slice the chicken against the grain and arrange on serving plates, approximately 3-4 oz per serving. Drizzle the reduction sauce over the chicken. Serve with 1/2 cup of the cabbage salad on the side.