Thai Spicy Chicken Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g chicken breast, with or without skin
- 2 spring onion (s)
- 2 teaspoons parsley, chopped
- 0.25 ¼ bunch peppermint
- 2 teaspoons rice flour, toasted
- 2 teaspoons chicken broth
- 4 teaspoons lemon juice
- 0.5 ½ stalk lemongrass
- 1 teaspoon chilli pepper (s), dried, red
- 3 teaspoons fish sauce
Print Recipe
Pin Recipe Instructions
- Finely chop the chicken breast.
- Thinly slice the spring onions and lemongrass. Finely chop the peppermint. Heat the chicken stock in a high pan or in a wok. Add the chopped meat.
- As soon as the chicken is evenly white and cooked, reduce the heat, add the remaining ingredients and stir.
- This goes well with jasmine rice or green salad.
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