Oriental Chicken Salad

Oriental Chicken Salad


  • 1 tsp - vegetable oil
  • 500 g - skinless, boneless chicken thighs, diced
  • 2 tbsp lemongrass,  sliced
  • 2 small crimson chillies, sliced
  • 1 small red onion, thin sliced
  • 3 tbsp lime juice
  • 3 tbsp fish sauce
  • 1 tsp sesame oil
  • 1 small cucumber, reduce into sticks
  • 1 carrot, reduce into ribbons
  • 2 little gem lettuce, leaves seperated
  • Handful of mint, coriander leaves
  • 1 lime, quartered
  •  peanut   (as needed)


  1. Warmness a non-stick wok or frying pan with oil. Add the hen and fry for five mins until just cooked.
  2. Add the lemongrass, chillies and onion and fry for 2 mins until cooked via.
  3. Get rid of pan from the heat. Integrate lime juice, fish sauce and sesame oil in a jar and shake to mix.
  4. Stir collectively the fowl, cucumber, carrot, lettuce, mint and coriander.
  5. Drizzle over the dressing and serve with lime wedges. 
  6. Now ready to serve.

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