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salad of thai style chicken chilli and mint


  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