Chicken and peanut Vietnamese salad

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Preparation info

    • Difficulty

      Easy

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

Method

This is a perfect way to use up cooked leftover roast meat or, if you are starting from scratch, cut 400 g/14 oz skinless, boneless chicken breasts or pork fillet into thin strips. Fry in 1 tbsp sunflower oil for 5 minutes, or until cooked through. Add 1 tbsp light soy sauce and cook briefly until golden. When making the dressing, replace 1 tbsp rice vinegar with 1 tbsp fish sauce. Serve sprinkled with 70 g/ oz/¾ cup chopped salted peanuts in place of the cashews.