Warm Chicken and Mint Salad Recipe
Thailand Recipes

Ingredients:

400 g
2
1/4
1
1
1 tbsp
1 tbsp
1 1/2 tbsp
1/4 tsp
1/2 tsp
1 1/2 tsp
1/4 - 1/2 tsp
 

skinless chicken breast
medium red salad onion
green capsicum
small red chili, seeded
bunch fresh mint
light or tamari soy sauce
fish sauce
lemon juice
finely chopped garlic
finely chopped ginger
sugar
roasted chili flakes

Method:

1. Cut the chicken into small dice. Heat a wok and cook the chicken without oil over high heat until it turns white. Remove and keep warm.

2. Peel and slice onions into curved strips thinly. Cut the capsicum into thin strips of 3 cm long. Shred or finely chop the chili.

3. Toss chicken, onions, capsicum, chili and 2/3 of the mint leaves together.

4. Whisk soy and fish sauce with lemon juice, garlic, ginger, sugar and chili. Pour over salad, toss lightly and serve garnished with the remaining mint leaves.

Serves 4