Thai Chicken Salad
|Skinless chicken breasts||4|
|Rapeseed oil||1 Tablespoon|
|Bird's eye chili||1 Small, finely chopped (Not Deseeded)|
|Fresh ginger||2 1⁄2 Centimeter, grated (1 Cube)|
|Lemongrass stalk||2 , peeled and finely chopped|
|Chopped fresh mint||1 Tablespoon|
|Brown sugar||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Lemon juice||2 Tablespoon|
|Reduced salt soy sauce||1 Tablespoon|
|Thai fish sauce||1 Tablespoon|
|Fresh spinach||150 Gram|
|Lime wedges||4 (To Serve)|
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.