Asian-Style Chicken Salad
Ingredients
- 1 clove garlic, crushed
- 1 red chilli, sliced
- 1/2 bunch coriander
- 2cm ginger, peeled and grated
- 350g ready to stir-fry vegetables
- 1 large lime, juiced
- 120ml sweet chilli stir-fry sauce
- 600g chicken breast stir-fry strips
- 5ml rice bran oil spray
- 1 tsp vegetable oil
Method
- Combine sauce, lime juice and chicken in a bowl. Cover and stand for 30 minutes.
- Spray a chargrill pan with oil. Place over a medium-high heat.
- Reserve marinade and cook chicken strips, in batches, for 1 minute on each side or until golden brown and cooked through. Transfer to a bowl.
- Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook for 1 minute. Add reserved marinade and bring to the boil. Simmer for 5 minutes.
- Divide leaf blend between serving plates. Chop coriander and sprinkle over leaves. Top with the chicken. Drizzle with sauce. Sprinkle over chilli. Serve.
