Ingredients:
- 500g boneless, skinless chicken breasts
- 2 cups KARTA coconut water
- 1 cup plum sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 cucumber, thinly sliced
- Fresh cilantro for garnish
- Sesame seeds for garnish
1. In a pot, bring KARTA coconut water to a gentle simmer. Add chicken breasts and poach for 15-20 minutes or until fully cooked.
2. Remove chicken and let it cool. Once cooled, shred the chicken into bite-sized pieces.
3. In a bowl, prepare the plum sauce marinade by mixing plum sauce, soy sauce, honey, minced garlic, grated ginger, sesame oil, and rice vinegar.
4. Place shredded chicken in a bowl and pour half of the plum sauce marinade over it. Toss until well-coated.
5. Refrigerate for at least one hour to let the flavours meld.
6. Create the plum sauce dressing by mixing the remaining plum sauce marinade with additional KARTA coconut water.
7. Arrange the marinated chilled chicken on a serving platter and drizzle the plum sauce dressing over it.
8. Garnish with thinly sliced cucumber, fresh cilantro, and sesame seeds.
Enjoy the delightful combination of flavours enhanced by the subtle sweetness of KARTA coconut water!
