Style and substance.

Ingredients

• 1 tblsp ginger
• 1 tblsp sesame oil
• 2 tblsp liquid honey
• 1 tblsp oyster sauce
• 3 tblsp soy sauce
• 1 medium-size ready-roasted chicken
• 1 bunch asparagus
• 150 grams sugar snap peas
• 2-3 sticks celery
• 1½ cups mixed bean sprouts
• 1 tblsp toasted sesame seeds
• 1 tblsp toasted sunflower kernels
• ¼ cup roasted cashews

Method

1. Gently fry ginger in sesame oil in a saucepan until tender. Remove from the heat, then stir in liquid honey, oyster sauce and soy sauce.
2. Shred a warm, medium-size ready-roasted chicken into bite-size pieces, toss with the warm soy mixture, then cover and set aside.
3. Trim and blanch asparagus and sugar snap peas and slice celery.
4. Combine the vegetables with the chicken and bean sprouts. Serve scattered with toasted sesame seeds, toasted sunflower kerbels and roasted cashews.