Ref: 341
Heading: Salads
Cuisine: Thai/Vietnamese
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
400 g
Chicken thigh boneless cut into strips
1 tbsp
Ginger grated
1 tbsp
Garlic clove grated
1 tbsp
Fish sauce
2 tbsp
Ground nut oil for frying
Salad
500 g
Chinese cabbage finely sliced
180 g
Carrot into matchsticks
20 g
Fresh coriander chopped
2 Sweet/bell pepper any colour cut in thin strips
4 Spring onions angled cut small
Dressing
50 ml
Groundnut or rapeseed oil
2 Garlic clove finely grated
3 tbsp
Soy sauce dark
2 tbsp
Water
2 tbsp
Rice wine vinegar
3 tbsp
Sweet chilli sauce
1 Red chilli hot finely chopped
1 tbsp
Sesame oil
2 tsp
Lemongrass paste
1 tbsp
Lime juice
1 tbsp
Fish sauce
Garnish
120 g
Roasted peanuts chopped
Method
Step 1
Place chicken in a bowl with ginger, garlic, fish sauce, & the oil for frying, mix all together well & set aside.
Step 2
Place salad ingredients cabbage, carrot, cabbage, sweet pepper, spring onion, & coriander & mix in a serving bowl.
Step 3
Make the dressing by putting all ingredients into a clean jam jar & giving it a good shake, or blend with a stick/hand blender, then dress & mix in the salad, you may not need all of the dressing, keep any left over dressing in the fridge for a max of 2 weeks.
Step 4
Tip chicken into a wok or frying pan & fry on a med heat stir until chicken is cooked, about 5 to 10 mins depending on the size or the strips, then place on the salad.
Step 5
Sprinkle over the garnish & serve.
Suggestion & Tips
You could add fried firm tofu, or prawns, pork etc.