Thai Chicken, Chilli & Mint Salad

Name: Thai Chicken, Chilli & Mint Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2-4
Ingredients: 1 tbsp. peanut or vegetable oil; 4 x free range chicken thighs, boneless/skinless cut into even sized pieces approximately 5mm cubes; 2 shallots, very finely chopped; 1 garlic clove, crushed; 2 tbsp. soy sauce, plus extra to serve; 1 tbsp Ketcap Manis; 1 tsp. caster sugar; 1 red chilli, deseeded & thinly sliced; ½ cucumber, peeled, cut in ½ lengthways, deseeded & thinly sliced; 2 carrots, cut into very thin strips; 100g Beansprouts; A handful each of chopped fresh mint & coriander leaves; 40g chopped roasted salted peanuts or cashews (optional); Grated zest and juice of 1 lime, plus extra wedges to serve

20 mins
15 mins
easy
2-4

Recipe by

Jeff Baker

Ingredients

1 tbsp. peanut or vegetable oil
4 x free range chicken thighs, boneless/skinless cut into even sized pieces approximately 5mm cubes
2 shallots, very finely chopped
1 garlic clove, crushed
2 tbsp. soy sauce, plus extra to serve
1 tbsp Ketcap Manis
1 tsp. caster sugar
1 red chilli, deseeded & thinly sliced
½ cucumber, peeled, cut in ½ lengthways, deseeded & thinly sliced
2 carrots, cut into very thin strips
100g Beansprouts
A handful each of chopped fresh mint & coriander leaves
40g chopped roasted salted peanuts or cashews (optional)
Grated zest and juice of 1 lime, plus extra wedges to serve

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Method

Heat the oil in a wok or large frying pan and stir-fry the chicken over a high heat for 2-3 minutes
Add the shallot and garlic and stir-fry for 2 minutes
Add the soy sauce, ketcap, sugar & chilli and stir-fry for 3-4 minutes, until the chicken is fully cooked and the sauce has reduced to a sticky glaze
Toss the cucumber, carrot, beansprouts, mint, coriander, lime juice & zest together
Divide the chicken between serving plates then scatter over the salad
Serve with extra lime wedges & chopped nuts