Warm chicken Thai salad
(from Elyce123’s recipe box)
Source: delicious. February 2005
Prep time: 30 minutes
Cook time: 15 minutes
Serves 4 people
Categories: February
Ingredients
- 1 tbsp olive oil
- 450g boneless, skinless chicken breasts, cut into bite-size pieces
- 1 small onion, very finely chopped
- 2 garlic cloves, crushed
- 2 tbsp soy sauce, plus extra to serve
- 2 tsp caster sugar
- 1-2 red Thai chillies, deseeded and very thinly sliced
- 1 cucumber
- 2 large carrots, cut into very thin strips
- 150g beansprouts
- handful each coarsely chopped fresh mint and corainder leaves
- 40g chopped roasted salted peanuts (optional)
- grated zest and juice of 1 lime, plus weges to serve
Directions
-
Heat the olive oil in a wok or large frying pan and stir-fry the chicken over a high heat for 3-4 minutes. Add the onion and garlic and stir-fry for 2 minutes. Add the soy sauce, sugar and chillies and stir-fry for 3-4 minutes, until the chicken is browned and the sauce has reduced to a sticky glaze.
-
Meanwhile, cut the cucumber in half lengthways, scoop out the seeds with a teaspoon and discard, then sliced on the diagonal. Toss with the chicken. Add the remaining ingredients and stir to combine.
-
Serve with lime wedges to squeeze over, and soy sauce for drizzling.