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🍽️ Sweet and Spicy Chicken Vegetable Salad

228 kcal · 30 min · 4 servings

Ingredients

• 400 g chicken breast fillet
• 1 stalk lemongrass
• 1 tsp ginger (freshly grated)
• 2 tbsp fish sauce
• 100 g snow peas
• 2 spring onions
• 200 g cauliflower florets
• 1 red bell pepper
• 2 tbsp palm sugar
• 100 ml sweet chili sauce
• limes (juice and zest)
• 1 sprig Thai basil

Instructions

1. 1. Rinse the chicken under cold water.
2. 2. Pat the chicken dry with a kitchen towel.
3. 3. Slice the chicken into thin strips.
4. 4. Wash the lemongrass.
5. 5. Cut off only the white, lower end of the lemongrass.
6. 6. Roughly chop the lemongrass.
7. 7. Put 250 milliliters of water, the lemongrass, the ginger, and the fish sauce into a pot.
8. 8. Bring the mixture in the pot to a boil.
9. 9. Let the broth simmer for about 5 minutes.
10. 10. Add the chicken strips to the hot broth.
11. 11. Let the meat cook gently for about 5 minutes.
12. 12. Drain the meat and the broth.
13. 13. Let the meat cool down.
14. 14. Wash the vegetables thoroughly.
15. 15. Fill a pot with water and bring it to a boil.
16. 16. Prepare the sugar snap peas.
17. 17. Slice the spring onions into thin strips.
18. 18. Put the sugar snap peas, spring onions, and the rest of the vegetables into the boiling water.
19. 19. Blanch the vegetables for about 2 minutes (cook briefly in boiling water).
20. 20. Remove the vegetables from the water immediately.
21. 21. Put the vegetables in ice water to shock them.
22. 22. Let the vegetables drain well.
23. 23. Grate the palm sugar into a large bowl.
24. 24. Add the chili sauce, the lime juice, and the lime zest to the sugar.
25. 25. Mix the ingredients for the sauce well.
26. 26. Add the cooled chicken to the bowl.
27. 27. Add the prepared vegetables to the bowl.
28. 28. Gently mix the meat and vegetables with the sauce.
29. 29. Finely chop the Thai basil.
30. 30. Garnish the salad with the Thai basil.

Nutrition per serving

• kcal: 228
• Protein: 29 g · Fett/Fat: 2 g · Carbs: 22 g