Thai chicken salad and vegetables
chicken salad and vegetables
- 1 / 2 kilo chicken breast fillets cut enpeque; as thin strips.
- 2 stalks lemon grass sliced
- 2 tablespoons fish sauce
- 1 / 4 kilo of broccoli cut into florets
- 1 / 4 liter water
- 3 sheets of fresh ginger
- 150 grams of fresh corn
- 150 grams of pea pods topped
- 125 ml. sweet chilli sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 red pepper cut in strips
- 3 green onions cut into strips
- 2 teaspoons lime zest
- 7 grams of branches of fresh cilantro
Preparation:
Put water in a pan, lemon grass, ginger and fish sauce. to boil, reduce heat and simmer for 5 minutes. add chicken and cook for 10 minutes, drain and allow to cool, to pull the liquid oil in a pan and boil the broccoli, pea pods, corn, onion and pepper for 2 minutes. Drain and immerse in ice water and drain again. mix in a bowl of chilli sauce, lime juice, honey and zest. put vegetables and chicken in a dish, sprinkle with sauce and sprinkle over stir cilantro leaves
