Warm Thai chicken salad
- February 2005
- 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.
- 9.8g (1.8g saturated)
- 11.7g (9.5g sugar)
- 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
- 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.
- Serve with lime wedges to squeeze over, and soy sauce for drizzling.
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