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Thursday, October 16, 2014,5:11 PM by
Ponmathi Srilekha.S

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GINGERED CHICKEN VEGETABLE SALAD

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Cut the chicken into pieces. Mix the spring onions, ginger, garlic and oil together in a shallow dish and add the chicken. Cover and marinate for at least 3 hours. Lift the meat out of the marinade and set aside.
  • Heat the oil in a wok, add the onion and cook for 2 minutes. Add the garlic and the rest of the vegetables, except the cucumber, and cook for 3 minutes until just tender.
  • Add the cucumber, half the soy sauce, the sugar and the basil, and mix gently.
  • Soak the noodles for 3 minutes, or until tender, and drain well. Sprinkle the remaining soy sauce over them and arrange on plates. Top with the cooked vegetables.
  • Add a oil to the wok, add the chicken and cook over a fairly high heat until browned on all sides. Arrange the chicken on top of the salad and serve hot or warm.

INGREDIENTS

  • 6 skinless, boneless chicken breasts
  • 6 spring onions, chopped
  • 1-inch piece fresh ginger, finely chopped
  • 4 garlic cloves, crushed
  • 4 tablespoon Sesame oil

Salad

  • 2 tablespoon sesame oil
  • 2 onions, sliced
  • 4 garlic cloves, chopped
  • 150 grams baby sweet corn, halved
  • 150 grams mange tout, halved lengthways
  • 2 red pepper, deseeded and sliced
  • 3-inch piece cucumber, peeled, deseeded and sliced
  • 5 tablespoon Thai soy sauce
  • 2 tablespoon jaggery or soft light brown sugar
  • A few fresh Thai basil leaves
  • 250 grams fine egg noodles

8 comments for “Gingered Chicken Vegetable Salad”

  • Posted Thursday, February 16, 2023 at 10:31:59 PM

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