Chicken with soy & shaved fennel

Chicken with soy & shaved fennel

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Fennel is still not used enough in my opinion. It’s really good in salads, but it must be very thinly sliced. Investing in a Japanese mandolin is a good idea, but for heaven’s sake watch your fingers! This dish is super-simple and takes no time to make.

Ingredients

Quantity Ingredient
2 large fennel bulbs
1 tablespoon fresh chives or thai basil
50ml olive oil
50ml soy sauce
4 cooked chicken breasts
sea salt
freshly ground black pepper
crusty bread or toasted pitta bread, to serve (optional)

Method

  1. Trim the fennel bulbs and slice them very thinly, using a mandolin if you have one.
  2. Finely chop the chives or Thai basil. Whisk together the oil and soy sauce and season with salt and pepper. Toss the shaved fennel with some of the dressing.
  3. Cut the chicken into long strips. Cover the bottom of a large serving platter with the fennel, top with the chicken and drizzle over the remaining dressing. Serve with crusty bread or toasted pitta, if you like.
Tags:
James Martin
Saturday Kitchen
quick meals
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