Thai Lime & Sweet Soy Chicken Salad
with Ginger Rice & Mint
- Fish
- Gluten
- Sesame
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
This is a real 'all-rounder' meal. you've got your meat and three veg, your fragrant rice and a sprinkling of chilli flakes. Tick, tick and tick!
Ingredients
1
Red Onion
1
Tomato
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Cucumber
330 g
Chicken Breast
1 packet
Ginger Paste
1 sachet
Chilli Flakes
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1
Lime
1 packet
Mint
Not included in your delivery
1 tsp
cracked black pepper
20 g
butter
(Contains: Milk;)
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
1 drizzle
olive oil
1 cup
water
½ tbs
brown sugar
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
• Cook ginger paste, until fragrant, 1-2 minutes. Add the water and a generous pinch of salt to the pan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, slice red onion and tomato into wedges. Thinly slice cucumber into half moons. Pick mint leaves.
• Zest lime to get a pinch and slice into wedges.
• In a medium bowl, combine lime zest, cracked black pepper, chicken breast, sweet soy seasoning, onion, a drizzle of olive oil and a pinch of salt.
• In a small bowl, combine a good squeeze of lime juice, fish sauce & rice vinegar mix, the soy sauce, brown sugar and a drizzle of olive oil.
TIP: Use as much or little fish sauce and rice vinegar mix as you'd like!
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken and onion, tossing, in batches (this helps the chicken stay tender!), until browned and cooked through, 1-2 minutes. Transfer to a large bowl.
• To the bowl with chicken, add tomato, cucumber, mint and fish sauce dressing.
• Divide ginger rice and Thai lime chicken salad between bowls.
• Spoon over remaining dressing. Sprinkle over chilli flakes (if using). Serve with remaining lime wedges. Enjoy!
