Thai Chicken, Chilli & Mint Salad

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 2-4
salad of thai style chicken chilli and mint

Ingredients

  • 1 tbsp. peanut or vegetable oil
  • 4 x free range chicken thighs, boneless/skinless cut into even sized pieces approximately 5mm cubes
  • 2 shallots, very finely chopped
  • 1 garlic clove, crushed
  • 2 tbsp. soy sauce, plus extra to serve
  • 1 tbsp Ketcap Manis
  • 1 tsp. caster sugar
  • 1 red chilli, deseeded & thinly sliced
  • ½ cucumber, peeled, cut in ½ lengthways, deseeded & thinly sliced
  • 2 carrots, cut into very thin strips
  • 100g Beansprouts
  • A handful each of chopped fresh mint & coriander leaves
  • 40g chopped roasted salted peanuts or cashews (optional)
  • Grated zest and juice of 1 lime, plus extra wedges to serve
  1. Heat the oil in a wok or large frying pan and stir-fry the chicken over a high heat for 2-3 minutes
  2. Add the shallot and garlic and stir-fry for 2 minutes
  3. Add the soy sauce, ketcap, sugar & chilli and stir-fry for 3-4 minutes, until the chicken is fully cooked and the sauce has reduced to a sticky glaze
  4. Toss the cucumber, carrot, beansprouts, mint, coriander, lime juice & zest together
  5. Divide the chicken between serving plates then scatter over the salad
  6. Serve with extra lime wedges & chopped nuts