Thai Chicken Salad

preparation time: 10 minutes
cooking time: 15 minutes
spicy rating: 4/10
serves: 4

- 1 tbs sesame oil
- 2 clove garlic, crushed
- 1 tbs finely grated fresh ginger
- 4 small fresh red chillies, finely chopped
- 1 stalk lemon grass, chopped, or ½ tsp dried lemon grass, soaked
- ½ tsp grated lime rind
- 1 onion, cut in wedges
- 500 g (1 lb) boneless chicken breast fillets, thinly sliced
- 1 tbs Thai fish sauce (nam pla)
- 1 tbs sugar
- 2 tbs chopped fresh mint
- 1 tbs chopped fresh coriander
- 1 Chinese cabbage, sliced
- 3 spring onions, sliced
- 2 cucumbers, sliced
- 125 g (4 oz) bean sprouts
- 1 red pepper (capsicum), thinly sliced

1. Heat oil in a wok over a medium heat, add garlic, nginger, chillies, lemon grass, lime rind and onion and stir-fry for 4-5 minutes or until onion is golden.

2. Stir chicken, fish sauce and sugar into pan and cook, stirring frequently, for 10 minutes or until chicken is tender. Remove pan from heat and set aside to cool slightly. Add mint and corinder and toss to combine.

3. To serve, line a large platter with cabbage, then top with spring onions, cucumbers, bean sprouts, red pepper and chicken mixture.