introduction
method
- Heat the oil in a wok or large frying pan and stir-fry the chicken over a high heat for 2-3 minutes
- Add the shallot and garlic and stir-fry for 2 minutes
- 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
- Toss the cucumber, carrot, beansprouts, mint, coriander, lime juice & zest together
- Divide the chicken between serving plates then scatter over the salad
- Serve with extra lime wedges & chopped nuts
