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Bean Sprout And Chicken Salad

Diabetic.Foodie's picture
Ingredients
  Chicken breasts 2
  Oil 1 Teaspoon
  Cabbage 300 Gram, shredded
  Carrots 3 Medium, sliced
  Bean sprouts 3 Tablespoon
  Spring onions 3 , cut into 1 inch strips (White Part Only)
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
For marinade
  Chopped ginger 1 Teaspoon
  Chopped garlic 1 Teaspoon
  Red chili 1 , seeded and chopped (Use Fresh)
  Skinned peanuts 1 Tablespoon, finely chopped
  Non synthetic vinegar 1 Tablespoon (Any)
Directions

Wash chicken and drain thoroughly.
Slice into thin strips.
Combine ingredients for marinade, mix into chicken and marinate in a cool place for about 2 hours.
Heat oil in a kadhai or wok over moderate heat.
Add chicken with its marinade and stir-fry for about 5 minutes.
Remove from heat and set aside.
Combine vegetables in a serving bowl, sprinkle with salt and pepper and toss to mix.
Arrange chicken over vegetables and serve at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Bean Sprout
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
2

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