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Warm Thai chicken salad

Name: Warm Thai chicken salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: for 4 people
Cuisine: Thai recipes
Ingredients: 1 tbsp olive oil; 450g boneless, skinless chicken breasts, cut into bite-size pieces; 1 small onion, very finely chopped; 2 garlic cloves, crushed; 2 tbsp soy sauce, plus extra to serve; 2 tsp caster sugar; 1-2 red Thai chillies (depending on how hot you like your food), deseeded and very thinly sliced; 1 cucumber; 2 large carrots, cut into very thin strips; 150g beansprouts; Handful each coarsely chopped fresh mint and coriander leaves; 40g chopped roasted salted peanuts (optional); Grated zest and juice of 1 lime, plus wedges to serve

Published: 31 Jan 05
Updated: 18 Mar 24

This healthy Thai salad recipe makes a fantastic low fat and low carb dinner or lunch. Plus, it’s easy to prepare – all you need to do is a bit of chopping.

Easy
February 2005

Test kitchen approved

for 4 people

This healthy Thai salad recipe makes a fantastic low fat and low carb dinner or lunch. Plus, it’s easy to prepare – all you need to do is a bit of chopping.

Nutrition: per serving

Calories: 261kcals
Fat: 9.8g (1.8g saturated)
Protein: 32g
Carbohydrates: 11.7g (9.5g sugar)
Salt: 1.7g

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Ingredients

1 tbsp olive oil
450g boneless, skinless chicken breasts, cut into bite-size pieces
1 small onion, very finely chopped
2 garlic cloves, crushed
2 tbsp soy sauce, plus extra to serve
2 tsp caster sugar
1-2 red Thai chillies (depending on how hot you like your food), deseeded and very thinly sliced
1 cucumber
2 large carrots, cut into very thin strips
150g beansprouts
Handful each coarsely chopped fresh mint and coriander leaves
40g chopped roasted salted peanuts (optional)
Grated zest and juice of 1 lime, plus wedges to serve

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Method

Heat the olive oil in a wok or large frying pan and stir-fry the chicken over a high heat for 3-4 minutes. Add the onion and garlic and stir-fry for 2 minutes. Add the soy sauce, sugar and chillies and stir-fry for 3-4 minutes, until the chicken is browned and the sauce has reduced to a sticky glaze.
Cut the cucumber in half lengthways, scoop out the seeds with a teaspoon and discard, then slice on the diagonal.
Toss with the chicken. Add the remaining ingredients and stir to combine.