Summary

Ingredients

• 600 g chicken breast fillet (s)
• 2 tablespoon honey, liquid
• 6 tablespoon peanut oil
• 4 tablespoon soy sauce, light
• 12 tablespoon lemon juice
• 2 tablespoon parsley, chopped
• 2 carrot (s)
• 1 papaya
• 1 large cucumber
• 2 chilli pepper (s)
• 500 g bean sprouts
• 150 g peanuts
• salt and pepper

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Instructions

1. Mix the honey with 4 tablespoons of peanut oil, the soy sauce and the lemon juice. Season with salt and pepper and add the parsley.
2. Peel the carrots and cut into fine strips. Peel, core and slice the papaya. Halve the cucumber, remove the seeds with a spoon and cut the cucumber into thin slices. Core the chili peppers and cut into fine half rings. Rinse the sprouts and drain them in a colander.
3. Heat the wok, roast peanuts without oil in it, remove and chop.
4. Wash, dry and cut the meat into thin strips. Heat 2 tablespoons of peanut oil in a wok, add the meat, fry for about 5 minutes, then remove and allow to cool.
5. Put the sprouts, chilli peppers and carrots in the wok and fry for approx. 3 - 5 minutes. Stir again and again. Remove and add hot to the salad dressing. Add all other ingredients as well and mix everything well.
6. Serve the salad lukewarm or cold.