Hello my friends!
Chinese New Year is just around the corner. A perfect excuse for me to provide an Asian recipe!
Today we’re making a chicken Thai salad. Okay, it’s not Chinese but I’m sure you’ll love it!
Let’s see the recipe Chef!
Chicken Thai Salad
( Vote !)
Loading...Ingredients
- Marinade
- 1 handful fresh coriander
- 4-5 tbsp lime juice
- 1/2 lemongrass stalk
- 4 mint leaves
- 1 tbsp vegetal oil
- 1 tsp peanut butter
- Dressing
- 1 orange
- 1 lime
- 3 tbsp salted soy sauce
- 1 tbsp Nuoc mam
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp vegetal oil
- 2 cm fresh ginger root, grated
- 1 grated garlic clove
- 1 tbsp honey
- Chilli pepper flakes (optional)
- Salad
- 600 g chicken fillets
- 1 tbsp vegetal oil
- 3 chopped bok choy cabbages
- 3 minced carrots
- 1 can soybean sprout
- 1 handful unsalted peanut, chopped
- 1 handful chopped fresh coriander and mint
Instructions
Marinade
Combine all ingredients.
Add the chicken fillets cut in cubes and pour in a freezing bag.
Close the bag, shake it a little.
Set aside in your fridge for at least 1 hour.
Dressing
Squeeze the lime and orange to get the juices.
Pour all ingredients in a jar. Close the jar with a lid and shake.
Salad
Stir fry the chicken cubes de poulet in a frying pan with a bit of oil until cooked and golden. Set aside.
Once your veggies chopped, put them in a salad bowl or in your serving plates.
Pour the dressing on top, combine.
Add the chicken, the peanuts and chopped herbs.
Serve!
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