Tangy Chicken and Vegetable Salad

Name: Tangy Chicken and Vegetable Salad
Yield: Serves 4
Cuisine: Thailand
Ingredients: 450 g (1 lb) boneless chicken breasts, skinned; 1 tablespoon light soy sauce; 1 ½ tablespoons Shaoxing rice wine or dry sherry; 1 teaspoon sesame oil; 2 teaspoons cornflour; 110 g (4 oz) carrots, thinly sliced; 225 g (8 oz) cucumber; 2 tablespoons groundnut (peanut) oil; 2 teaspoons sugar; 2 tablespoons fish sauce or light soy sauce; 2 tablespoons coarsely chopped garlic; 2 tablespoons coarsely chopped shallots; 110 g (4 oz) fresh beansprouts; 3 spring onions, sliced on the diagonal; 3 tablespoons lime juice; 3 tablespoons water; 2 small fresh red Thai chillies, seeded if desired, coarsely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Stir-fried chicken with blanched and raw vegetables is a dish hardly unique to Thai cookery – it is a staple item in many cuisines. What transforms this version into something uncommonly Thai is the dipping sauce that captures the essence of that cuisine. This makes a memorable starter or light luncheon dish.

Ingredients

450 g (1 lb) boneless chicken breasts, skinned
1 ½ tablespoons Shaoxing rice wi

Asia
Thailand
South East Asia
Spicy

Method

Cut the chicken breasts into 2.5 cm 1 in cubes. Combine them with the rice wine, soy sauce, sesame oil and cornflour; refrigerate for about 20 minutes.

Heat a wok or large frying pan until it is hot, then add the groundnut oil. When the oil is slightly smoking, add the chicken pieces, stirring vigorously to keep them from sticking. When the chicken pieces turn white, after about 3 minut

Ingredients

Method

Photos