Ok, so here's what we had for dinner tonight... It's a staple for us, we probably eat it every 10 days or so... It takes me about 30-40 minutes all up. It would be faster If I used a food processor to chop the salad ingrediants, but I happen to like using my knives :P
Crispy chicken in a sweet soy glaze with Thai salad.
It's best to start with the salad and get it out of the way before you deal with the chicken.
1 small lebanese cucumber
1/2 red capsicum
3 sticks of celery
1 small handful of green beans
1 small hand ful of snow peas
2 spring onions (also called shallots, I believe)
A fist sized piece of purple and/or asian cabbage (there are many types... I often use Chinese white cabbage or Wombok cabbage)
half a packet (a handful) of dry-fried noodles. (You should be able to buy these from the supermarket).
Chop all the salad ingrediants (bar the noodles- just throw these into the bowl) into pieces the size of a matchstick (i.e. julienne) and pop them into a large bowl. If your knife skills aren't that great, then most food processors will have a blade that will finely chop the vegies for you.
The trick with this salad is to use the vegetables the day you buy them.
1tbsp fish sauce
2tbsp kecap manis (sweet soy sauce)
2tsp light soy sauce
1/2 tsp sesame oil
juice of one ripe lime (sometimes I add more, depending on the acidity)
1tsp brown sugar (any sugar will do in a pinch)
1/4 de-seeded and finely sliced long red chili
1 finely sliced spring onion.
Combine ingrediants into a small bowl and stir until the sugar is disolved. I always tweak the sauce depending on how acidic the lime is... so adjust the taste to your liking.
Set the dressing aside- do NOT dress the salad until a few mintues before you serve.
2 chicken breast fillets
1/4 cup peanut oil.
Chop the chicken into large bite sized pieces.
Heat the oil on a high heat until very hot and then add the chicken and fry at a high heat until crispy.
Drain chicken in a collander, or on paper towels. (You don't want all that oil clinging to the chicken)
Leave the chicken in the collander and quickly clean and dry the fry pan.
Kecap Manis (Sweet Soy) Glaze.
4 tbsp kecap manis
1/2 tsp sesame oil
1 tsp light soy sauce
A dollar coin sized piece of ginger, finely grated
1/2 a garlic glove, crushed.
Bring the pan to a high heat and add the ingrediants, keeping a very close eye on the stove. The sauce will start to bubble very quickly and it's important that you do not stir the glaze, but you do need to swirl the pan. When the glaze looks really sticky and coats the back of a spoon reduce the heat to low and pop the crispy chicken into the pan. Toss the chicken in the pan until it's coated by the glaze then turn the heat off.
Dress your salad and toss the dressing through until everything is coated.
Divide into bowls and top with the glazed chicken... Kiss your company or give yourself a pat on the back and tuck in!
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