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Warm chicken and mint salad recipe And Books

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Warm chicken and mint salad recipe and books

So you would like to know how to make Warm chicken and mint salad recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


warm chicken and mint salad
thai

400g skinless chicken beast
2 medium red salad onions
1/4 green capiscum
1 small red chilli de seeded
bunch fresh mint t
tablespoon light or tamari soy sauce
1 tablesspoon fish sauce
1 1/2 tablespoons lemon juice
1/4 teaspoon finely chopped garlic
1/2 teaspoon finely chopped ginger
11/2 teaspoons sugar
1/2 teaspoon roasted chilli flakes (see note)

Cut the chicken into small dice.
Heat a wok or non stick omelette pan and cook the chicken without oil over high heat until it turns white.
Remove and keep warm.
Peel and very thinly slice the onions cutting from top to base to give curved strips rather than rings.
Cut the capsicum into pieces of similar size.
Shred or finely chop the chilli.
Pick the mint leaves from the stems cutting larger ones in halves.
Toss chicken onions capiscum chilli and two thirds of the mint leaves together.
Whisk soy and fish sauce with lemon juice garlic ginger sugar and chilli.
Pour over the salad toss lightly and serve garnished with the remaining mint leaves.
Note. Roasted chilli flakes have a rich nutty taste more agreable in salads than unroasted chilli. To make place whole dried chillies in a hot oven or wok and cook to a deep brown but do not allow to blacken. Allow to cool then grind carefully in a mortar.

This Recipe Serves 4
(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Warm chicken and mint salad recepie. Check out these great recipe books and learn how to make Warm chicken and mint salad!
View Recipe Books - Warm Recipe







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