Ingredients

  • 4 skinless chicken breasts (about 700g, sliced thinly into strips)
  • 1 chinese cabbage (thinly sliced)
  • 3 medium carrots (peeled and sliced)
  • 1 red onion (peeled and thinly sliced)
  • 100 g sugar snap peas (sliced)
  • 1 tblsp sunflower oil
  • 100 g chopped peanuts
  • a handful of chopped fresh coriander
  • marinade:
  • 2 tblsp soy sauce
  • juice of 1/2 lime
  • 1 garlic clove (peeled and chopped)
  • 1/2 red chilli (finely chopped)
  • 1/2 thumb-sized piece of fresh root ginger (peeled and finely chopped)
  • dressing:
  • 3 tblsp sunflower oil
  • 1 tblsp soy sauce
  • 1 tblsp smooth peanut butter
  • juice of 1/2 lime
  • 1 tblsp honey
  • 1 tsp sesame oil
  • 1 garlic clove (peeled and chopped)
  • 1/2 red chilli (finely chopped)
  • 1/2 thumb-sized piece of fresh root ginger (peeled and finely chopped)

Method

  • Mix all the marinade ingredients together in a bowl, add the chicken strips and mix through.
  • Cover and place in the fridge while you prepare the salad and dressing.
  • In a small bowl, whisk all the ingredients for the dressing together until combined.
  • Place the Chinese cabbage, carrots, red onion and sugar snap peas in a large salad bowl. Add half the dressing and combine until all the vegetables are well coated.
  • Heat the sunflower oil in a frying pan. Remove the chicken strips from the marinade and fry until golden brown and cooked through, about 2–3
  • minutes on each side.
  • Serve the salad in individual bowls topped with the chicken, a sprinkling of chopped peanuts, a little chopped coriander and an extra drizzle of the dressing.

Notes

This recipe and many more are available in Donal's book, Kitchen Hero, published by Harper Collins.