Preparation time is 15minutes
Cook time is 8minutes
Total time is 23minutes
Serve is for 2 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
2
Dressing
- 1 1/2tablespoons light soy sauce
- 1/2tablespoons peeled and finely chopped fresh root ginger
- 1/4 cup sunflower oil
- 1 lime, juice only
- 3/4tablespoons Thai fish sauce
- 2 skinless chicken breast fillets, about 150 g each
- 1/2 red chilli, deseeded and finely sliced (optional)
- 1/4 small Chinese cabbage, finely shredded
- 1/2 large carrot, grated
- 125grams bean sprouts
- 1 handful coriander, finely chopped
- 1 handful mint, finely chopped
Method
Step 1 of 4
Put the chicken in the top of a steamer, cover and cook for about 8 minutes or until the chicken is cooked through. Alternatively, poach the chicken in a pan of simmering water for 8-10 minutes until cooked through and tender. Remove from the pan and leave until cool enough to handle.
Step 2 of 4
Meanwhile, make the dressing by placing all the ingredients in a screw-top jar, adding the lid and shaking until well combined.
Step 3 of 4
Cut or tear the cooked chicken into strips and mix with 1 tablespoon of the dressing in a bowl. Leave to cool completely.
Step 4 of 4
Toss together all the vegetables, herbs and chilli, if using, in a large bowl, then divide between 2 serving plates. Scatter over the cold chicken and serve immediately with the remaining dressing.
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