Vietnamese Warm Chicken Salad

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 600 g chicken thighs or 600 g chicken breast fillets
• 4 tablespoons hoisin sauce
• 1 cup of thinly sliced celery
• 2 medium carrots, grated
• 1 cup cabbage, finely shredded
• 1 small onion, sliced finely
• 3 tablespoons fresh coriander leaves
• 3 tablespoons fresh mint, finely shredded
• 3 tablespoons caster sugar
• 2 tablespoons water
• 1 tablespoon fish sauce
• 1 teaspoon of crushed garlic
• 2 tablespoons vinegar
• 1 red chili pepper, seeded and finely chopped
• 2 tablespoons peanut oil
• 1 1/2 teaspoons of chopped garlic
• 1/3 cup unsalted peanuts, finely chopped
• 1 tablespoon soft brown sugar

Recipe

• 1 marinate chicken in hoisin sauce for at least 2 hours.
• 2 then grill or bbq until cooked.
• 3 slice chicken into long thin strips.
• 4 combine the chicken, celery, carrot, cabbage, onion, coriander and mint in a large bowl.
• 5 to make dressing put all ingredients into a jar and shake until sugar is dissolved.
• 6 to make topping: heat oil in a fry pan or wok, add garlic and stir-fry until golden, then stir in peanuts and sugar.
• 7 pour dressing over salad mixture and toss to combine, place chicken salad on a serving plate and sprinkle with peanut mixture.