Ingredients
- 10 Chicken Breasts
- 2 packs Lee Kum Kee Ready Sauce Cantonese Stir-fry Chicken Sauce
- 40 ml Raspberry Vinegar
- 40 ml White Vinegar
- 1 tbsp Sugar
- 20 g fresh Grated Ginger
- 100 ml Orange Juice
- 200 ml Olive Oil
- 500 g Paw Paw (pureed)
- A pinch Salt and Pepper
- 500 mixed Salad Leaves
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