Chicken and Vegetable Salad Recipe

Preparation time: 30 minutes

Total cooking time: 20 minutes

Recipe serves 4-6

Ingredients

2 chicken breast fillets

1 cup water

3 slices fresh ginger

2 stems lemon grass (white part only), roughly chopped

2 tablespoons fish sauce

250g broccoli, cut into florets

150g fresh baby corn spears

100g snow peas, trimmed

1 red capsicum, cut into strips

3 spring onions, cut into strips

½ cup chilli sauce

2 tablespoons honey or 2 tablespoons palm sugar mixed with a little warm water

2 tablespoons lime juice

2 teaspoons grated lime rind

¼ cup fresh coriander leaves

Method

• Cut the chicken breast fillet into thin short strips. Put lemongrass, ginger, water and fish sauce into a frying pan and simmer for 5 minutes while boiling.

• Mix the chicken strips into a the pan together and cook for 5 minutes. Remember to stir occasionally. When the chicken turns white, it is cooked. Discard the excess liquid.

• Boil a large pan of water. Put the broccoli, spring onions, snow peas and capsicum together into the pan and boil for 2 minutes. Remove and soak into ice cold water for a while.

• Mix together chilli sauce, lime juice, honey, and rind in a bowl. Place chicken and vegetable together on serving plates. Finally pour the sauce mixture on top gently. Sprinkle some coriander leaves on top of the sauce for decoration.