Chicken salad with chilli sauce and coconut milk
Ingredients
Instructions
- 2 Chicken fillets
- 100 g Kilometer beans* (Asian grocery store)
- 50 g spinach in branches
- 1 red pepper
- 1 Lemon (or organic green)
- 1 tbsp. Agave syrup (organic store)
- 5 sprigs of coriander (Asian grocery store or organic store)
- 75 ml Coconut milk
- 1 tbsp. Nuoc mam soup
- 2 tbsp. peanut oil
- Wash the long beans, trim them and cut them into 2 cm long pieces. Wash the spinach, sort it and dry it, shaking it gently.
- Wash the chilli and cut it in half lengthwise, then remove the stem and seeds and slice it into thin strips.
- In a skillet over medium heat, heat the peanut oil. Pass the lemon under hot water and grate some of the zest over the pan, to obtain 3 or 4 strips. Add the sliced pepper and the agave syrup, and brown for about 1 minute. Then place the chicken fillets in this spicy oil and brown them for about 7 minutes on each side.
- Meanwhile, wash the coriander sprigs and chop them finely. Cut the lemon in half and squeeze it. In a large bowl, for the coconut milk, add the lemon juice, the nuoc-mâm, the coriander and mix carefully.
- Arrange the spinach and beans on two plates. Cut the chicken fillets into thick slices and place them on the salad. Drizzle with the coconut milk sauce. Serve.
Chicken salad with chilli sauce and coconut milk
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