Warm Thai chicken salad

Total Time

464

1 tbsp olive oil
450g boneless, skinless chicken breasts, cut into bite-size pieces
1 small onion, very finely chopped
2 garlic cloves, crushed
2 tbsp soy sauce, plus extra to serve
2 tsp caster sugar
1-2 red Thai chillies (depending on how hot you like your food), deseeded and very thinly sliced
1 cucumber
2 large carrots, cut into very thin strips
150g beansprouts
Handful each coarsely chopped fresh mint and coriander leaves
40g chopped roasted salted peanuts (optional)
Grated zest and juice of 1 lime, plus wedges to serve

Heat the olive oil in a wok or large frying pan and stir-fry the chicken over a high heat for 3-4 minutes. Add the onion and garlic and stir-fry for 2 minutes. Add the soy sauce, sugar and chillies and stir-fry for 3-4 minutes, until the chicken is browned and the sauce has reduced to a sticky glaze.
Cut the cucumber in half lengthways, scoop out the seeds with a teaspoon and discard, then slice on the diagonal.
Toss with the chicken. Add the remaining ingredients and stir to combine.
Serve with lime wedges to squeeze over, and soy sauce for drizzling.

Per serves

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