World Food/ Salad/ Meat & Fish

Chicken Thai Salad

Hello my friends!

Chinese New Year is just around the corner. A perfect excuse for me to provide an Asian recipe!

Today we’re making a chicken Thai salad. Okay, it’s not Chinese but I’m sure you’ll love it!

Let’s see the recipe Chef!

Chicken Thai Salad

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plat principal asiatique
Serves: 4 Difficulty: Easy Price: $
Prep Time: 20 min + 1 heure Cooking Time: 8 min

Ingredients

  • Marinade
  • 1 handful fresh coriander
  • 4-5 tbsp lime juice
  • 1/2 lemongrass stalk
  • 4 mint leaves
  • 1 tbsp vegetal oil
  • 1 tsp peanut butter
  • Dressing
  • 1 orange
  • 1 lime
  • 3 tbsp salted soy sauce
  • 1 tbsp Nuoc mam
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp vegetal oil
  • 2 cm fresh ginger root, grated
  • 1 grated garlic clove
  • 1 tbsp honey
  • Chilli pepper flakes (optional)
  • Salad
  • 600 g chicken fillets
  • 1 tbsp vegetal oil
  • 3 chopped bok choy cabbages
  • 3 minced carrots
  • 1 can soybean sprout
  • 1 handful unsalted peanut, chopped
  • 1 handful chopped fresh coriander and mint

Instructions

Marinade

1

Combine all ingredients.

2

Add the chicken fillets cut in cubes and pour in a freezing bag.

3

Close the bag, shake it a little.

4

Set aside in your fridge for at least 1 hour.

Dressing

5

Squeeze the lime and orange to get the juices.

6

Pour all ingredients in a jar. Close the jar with a lid and shake.

Salad

7

Stir fry the chicken cubes de poulet in a frying pan with a bit of oil until cooked and golden. Set aside.

8

Once your veggies chopped, put them in a salad bowl or in your serving plates.

9

Pour the dressing on top, combine.

10

Add the chicken, the peanuts and chopped herbs.

11

Serve!

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