Tangy Chicken and Vegetable Salad

Preparation info
  • Serves


    • Difficulty


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.


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


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