- Cook Time: 40 mins
- Serving: 4 as a light meal or starter Persons
Nutrition facts (per portion)
- Calories: 261
- Carbohydrate Content: 9g
- Fat Content: 8g
- Fiber Content: 2g
- Protein Content: 39g
- Saturated Fat Content: 1g
- Sodium Content: 2.72g
- Sugar Content: 5g
Thai minced chicken salad Recipe
Thai minced chicken salad is a Thai recipe for 4 as a light meal or starter people, takes only 10 mins; recipe has lemongrass, lime leaf and red chilli.
Ingredients
- Chilli Powder - 1 tsp chilli powder
- Vegetable Oil - 1 tbsp vegetable oil
- Garlic Clove - 3 garlic cloves
- Chicken Breast - 4 skinless chicken breasts
- Red Chilli - 2 red chillies, deseeded
- Red Onion - 1 red onion, chopped
- Lime Juice - 3 tbsp lime juice
- Mint - handful each mint, basil and coriander leaves, roughly chopped
- Lime - lime wedges, to serve
- Sesame Oil - 1 tbsp sesame oil
- Cucumber - 1 cucumber, seeds removed and cut into strips lengthways
- Root Ginger - fingertip-length piece fresh root ginger
- Fish Sauce - 50ml fish sauce
- Lemongrass - 2 lemongrass
- Baby Gem Lettuce - 3 Baby Gem lettuces, leaves separated
- Beansprout - 200g beansprouts
- Lime Leaf - 4 lime leaves, stalks removed
Instructions
- Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.
- Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder. Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.
- Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.