Warm chicken Thai salad recipe

By Lorna Brash

  1. Serves 4
  2. Ready in 45 minutes
  3. Rating

A warm chicken Thai salad where the key to success is in the preparation. Once you've assembled and prepared the ingredients this is so quick and easy.

tried and tested
Warm chicken Thai salad


  1. 1 tbsp olive oil
  2. 450g boneless, skinless chicken breasts, cut into bite-size pieces
  3. 1 small onion, very finely chopped
  4. 2 garlic cloves, crushed
  5. 2 tbsp soy sauce, plus extra to serve
  6. 2 tsp caster sugar
  7. 1-2 red Thai chillies (depending on how hot you like your food), deseeded and very thinly sliced
  8. 1 cucumber
  9. 2 large carrots, cut into very thin strips
  10. 150g beansprouts
  11. Handful each coarsely chopped fresh mint and coriander leaves
  12. 40g chopped roasted salted peanuts (optional)
  13. Grated zest and juice of 1 lime, plus wedges to serve


  1. 1. 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.
  2. 2. Cut the cucumber in half lengthways, scoop out the seeds with a teaspoon and discard, then slice on the diagonal.
  3. 3.Toss with the chicken. Add the remaining ingredients and stir to combine.
  4. Serve with lime wedges to squeeze over, and soy sauce for drizzling.

Nutritional info

Per serving: 261kcals, 9.8g fat (1.8g saturated), 32g protein, 11.7g carbs, 9.5g sugar, 1.7g salt

Wine Recommendation

Thai flavours call for an aromatic spicy white like Gewurztraminer. Try one from New Zealand


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