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🍽️ Fresh Vietnamese Chicken Wok Salad

199 kcal · 30 min · 4 servings

Ingredients

• 2 bulbs fennel
• 2 stalks celery
• 2 spring onions
• 1 carrot
• 1 chili pepper
• 2 garlic cloves
• 2 tbsp peanut oil
• 1 tsp freshly grated ginger
• 4 tbsp rice wine
• 2 tbsp rice vinegar
• 2 chicken breast fillets (approx. 140 g each)
• 2 stalks lemongrass

Instructions

1. 1. Wash the fennel thoroughly.
2. 2. Remove the hard base at the bottom and cut the fennel into quarters.
3. 3. Cut the fennel quarters into very thin strips.
4. 4. Wash the celery and remove any tough fibers.
5. 5. Slice the celery into thin rounds.
6. 6. Wash the spring onions and slice them into fine rings.
7. 7. Peel the carrot.
8. 8. Shave the carrot into thin slices.
9. 9. Wash the chili peppers.
10. 10. Remove the seeds and finely chop the chilis.
11. 11. Peel the garlic cloves.
12. 12. Finely chop the garlic as well.
13. 13. Heat oil in a wok.
14. 14. Add the fennel, celery, and spring onions to the hot wok.
15. 15. Sauté the vegetables for 3 to 4 minutes.
16. 16. Add the carrot slices, chilis, garlic, and ginger.
17. 17. Toss everything briefly to mix the flavors.
18. 18. Deglaze the mixture with rice wine.
19. 19. Remove the wok from the heat.
20. 20. Stir in rice vinegar and a splash of soy sauce.
21. 21. Let the vegetable mixture cool down to lukewarm.
22. 22. Wash the chicken breasts.
23. 23. Pat the meat dry with a kitchen towel.
24. 24. Lightly crush the lemongrass to release the flavors.
25. 25. Place the chicken and lemongrass in a steamer basket.
26. 26. Place the basket over boiling water.
27. 27. Steam the chicken for about 12 minutes with the lid on.
28. 28. Let the cooked chicken cool down briefly.
29. 29. Shred the meat into small fibers.
30. 30. Mix the chicken with the cooled vegetable salad.
31. 31. Season the mixture to taste with soy sauce.
32. 32. Garnish the salad with fresh coriander.
33. 33. Serve the salad immediately.

Nutrition per serving

• kcal: 199
• Protein: 26 g · Fett/Fat: 6 g · Carbs: 8 g