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Ref: 341
Heading: Salads
Cuisine: Thai/Vietnamese
Food Type: Meat
No of Portions: 4
Change no of portions required to :

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
   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
   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
   120 g  Roasted peanuts chopped


  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.
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