in Thailand

Asian chicken salad

updated

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Ingredients for 4 servings:

  • 150 g chicken breast fillet(s)
  • 2 tbsp peanut oil
  • salt and pepper
  • 5 tbsp vegetable broth
  • 2 spring onions
  • 1 carrot(s)
  • 40 g glass noodles
  • 3 tbsp rice vinegar or white wine vinegar
  • 1 dashes sesame oil
  • 3 tbsp sweet chili sauce
  • 1 tsp sesame seeds, roasted

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

Dice the chicken breast and fry in 1 tablespoon of hot oil for about 1-2 minutes. Season, remove, and deglaze the pan with vegetable stock. Finely chop the spring onions and cut the carrot into very thin strips. Prepare the glass noodles according to the package instructions. Mix the pan juices, vinegar, sesame oil, 1 tablespoon of peanut oil, and chili sauce. Season to taste. Drain the glass noodles, let them drain, chop them up slightly, and mix with the prepared ingredients. Season to taste, then add the toasted sesame seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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