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Thai Chicken Salad

Heart.Foods's picture
Ingredients
  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)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
4

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