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Title: Warm Thai Chicken Salad
Categories: Poultry, Vegetables, Nuts, Citrus, Chilies
Yield: 4 servings

1 tb Olive oil
450 g (1 lb) boned, skinned
- chicken; in bite-size
- pieces
1 sm Onion; very fine chopped
2 cl Garlic; crushed
2 tb Soy sauce; extra to serve
2 ts Caster sugar
2 Red Thai chilies; seeded,
- very thin sliced
1 Cucumber
2 lg Carrots; juliennes
150 g (5 oz) beansprouts
Handful (ea) coarse chopped
- fresh mint & coriander
Leaves
40 g (1.5 oz) chopped, roasted
- salted peanuts
Grated zest and juice of 1
- lime
+=PLUS=+
Lime wedges; to serve

Heat the olive oil in a wok or large frying pan and
stir-fry the chicken over a high heat for 3-4 minutes.
Add the onion and garlic and stir-fry for 2 minutes. Add
the soy sauce, sugar and chillies and stir-fry for 3-4
minutes, until the chicken is browned and the sauce has
reduced to a sticky glaze.

Cut the cucumber in half lengthways, scoop out the seeds
with a teaspoon and discard, then slice on the diagonal.

Toss with the chicken. Add the remaining ingredients and
stir to combine.

Serve with lime wedges to squeeze over, and soy sauce
for drizzling.

RECIPE FROM: https://www.deliciousmagazine.co.uk

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