Warm Vietnamese chicken salad
By: Simon Rimmer
Printer friendly version
-
Warm Vietnamese chicken salad
- Prep time:
- 10 mins
- Cook time:
- 20 mins
- Serves:
- 4
For a speedy supper with tangy lime juice and herby notes, try Simon Rimmer's warm Vietnamese chicken salad
Similar recipes
Related Videos
Ingredients
- 2 x 150g Chicken breast
- 1/2 tsp sea salt and freshly ground black pepper
- 4 tbsp vegetable oil
- 100 g Chinese Cabbage, finely sliced
- 2 Carrots, shredded
- 3 Shallots, finely sliced
- 100g bean sprouts
- 1 tbsp chopped mint leaves
- 1 tbsp Basil
- 1 tbsp chopped coriander leaves
- 75 g roasted Peanuts, crushed
For the dressing
- 60ml lime juice
- 60ml Fish Sauce
- 30 ml rice vinegar, or Mirin
- 1 tbsp Sugar
- 2 cloves Garlic, crushed
- 2 bird's eye chillies, chopped
Method
1. Preheat the oven to 220C/gas 8.2. Season the chicken.
3. Heat 2 tablespoons of the oil in an ovenproof frying pan and cook the chicken briefly on all sides to seal. Transfer to the oven and continue cooking for 15 minutes. Remove from the oven and leave to rest for 5 minutes before finely slicing.
4. Meanwhile, make the dressing; whisk all the ingredients together until thoroughly combined.
5. Heat the remaining oil in a wok or frying pan, and quickly stir-fry the cabbage, carrot, shallots and bean sprouts until hot, but still crisp.
6. Transfer to a serving bowl and stir in the chicken. Add the herbs and nuts.
7. Toss in the dressing, check the seasoning, and serve warm.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
This is exactly what i was looking for. Will try this tomorrow. Thx.