How to make Thai chicken salads? Thai chicken salad recipes and ingredient shared on our page.
1 tbsp olive oil
2 garlic cloves, crushed
450 gram chicken breasts, skins removed and cut into bite-sized pieces
2 tsp caster sugar
2 large carrots, cut into very thin strips
1 small onion, very finely chopped
150 gram bean sprouts
1-2 Thai red chillies, deseeded and very thinly sliced
2 soy sauce, plus extra to serve
3 tbsp coarsely chopped fresh coriander leaves
3 tbsp coarsely chopped fresh mint
40 gram roasted salted peanuts, chopped (optional)
Grated zest and juice of 1 lime plus wedges to serve
Heat the olive oil in a work or large frying pan and stir fry the chicken pieces over a high heat for 3-4 minutes. Add the chopped onion and garlic and stir fry for a further 2 minutes. Add the soy sauce, sugar and sliced chillies and stir fry for 3-4 minutes more, until the chicken is brown and the sauce has reduced to a sticky glaze.
Meanwhile cut the cucumber in half lengthways, scoop out the seeds with a teaspoon and discard, then slice on the diagonal. Toss with the chicken. Add the remaining ingredients ans stir to combine.
Serve with lime wedges to squeeze over, and extra soy sauce for drizzling. Now, Thai chicken salad ready. Your enjoy meal!