Salade thaï au poulet


  • Chicken fillets 4
  • Carrots 2
  • Small Chinese cabbage 1
  • Red pepper 1
  • Peanuts or cashews 1 handful
  • Sesame oil 2 tablespoons
  • Rice vinegar 4 teaspoons
  • Honey 4 teaspoons
  • Fresh coriander 2 sprigs
  • Salted soy sauce 2 teaspoons
  • Peanut butter 2 teaspoons
  • Garlic clove 1


Peel and grate the carrots. Cut the red pepper and Chinese cabbage into strips. Cut the chicken into pieces. Peel, then degerm the garlic clove. Reserve.

In a bowl, mix 2 teaspoons of rice vinegar, 2 teaspoons of honey, peanut butter and salty soy sauce.

Heat a pan with a tablespoon of sesame oil. Brown the chicken for 3 minutes, add the sauce, then mix to coat each piece well. Continue cooking over low heat, stirring regularly for 8 minutes.

Mix the remaining vinegar, honey and sesame oil. Add the chopped garlic clove.

Then distribute the vegetables among serving plates. Sprinkle with fresh coriander before drizzling with vinaigrette. Add the chicken pieces, then sprinkle with peanuts.

Serve the Thai chicken salad immediately.

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