Thai Chicken Salad Recipe
Ingredients
| 4 chicken breasts, skinless | ||
| Vegetable oil | 1 Tablespoon | |
| 1 small bird's eye chilli, finely chopped, not deseeded | ||
| 2.5 cm cube fresh ginger, grated | ||
| 2 lemongrass stalks, peeled and finely chopped | ||
| Mint | 1 Tablespoon, chopped | |
| Brown sugar | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Lemon juice | 1 | |
| 1 tablespoon reduced-salt soy sauce | ||
| 1 tablespoon Thai fish sauce | ||
| Spinach | 150 Gram | |
| Lime wedges, to serve | ||
Directions
Slice the chicken breasts into 2.5 cm pieces.
Heat the oil in a pan and fry the chicken on a medium-high heat until it is cooked through.
Try not to keep turning the chicken in the pan so that it gets a nice, caramelised glaze.
Meanwhile, put the chilli, ginger, lemongrass, mint, sugar, lemon juice, garlic, soy sauce and fish sauce in a bowl and mix together very well.
Add the cooked chicken to the bowl and mix again.
Now add the spinach (uncooked), mix well and serve as a salad at once, with lime wedges on the side.
Heat the oil in a pan and fry the chicken on a medium-high heat until it is cooked through.
Try not to keep turning the chicken in the pan so that it gets a nice, caramelised glaze.
Meanwhile, put the chilli, ginger, lemongrass, mint, sugar, lemon juice, garlic, soy sauce and fish sauce in a bowl and mix together very well.
Add the cooked chicken to the bowl and mix again.
Now add the spinach (uncooked), mix well and serve as a salad at once, with lime wedges on the side.
Chef
