Ingredients
2 chicken breasts, boneless, skinless
4 tbsp Sweet Ginger Chili Sauce
4 tbsp Ginger Peanut Sauce
2-3 tbsp fish sauce
1 tbsp fresh mint
4 shallots, chopped
2 green onions, thinly sliced
1 tsp fresh cilantro, chopped
Fresh squeeze of lime juice
Lettuce
Cooked rice (optional) |
Thai Chicken Salad
Grind chicken in food processor. Measure and prepare all ingredients. Set aside. In a medium hot wok or pan with a very small amount of oil, stir-fry chicken until just cooked. Combine and mix in the next 8 ingredients and toss for 5 seconds. Serve on bed of lettuce leaves or rice. Garnish with cilantro leaves and serve.
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