By Sprout / Friday, 27 November 2020 / Topics:
Ingredients: (Serves 4)
2 Cups bean sprouts
2 Lebanese cucumbers, deseeded and diced
1 Punnet cherry tomatoes, halved
1 Mango, flesh removed and diced
3 Spring onions, thinly sliced on an angle
½ Bunch of mint, leaves picked
½ Bunch of coriander, stems finely chopped and leaves picked
1 Tablespoon olive oil
4 Chicken thighs
4cm Piece ginger, finely grated
Juice of 1 lemon
1½ Tablespoons fish sauce
1 Tablespoon brown sugar
1 Garlic clove, finely grated
1 Long red chilli, deseeded and finely sliced
1. To make the nahm jim, stir lemon juice, fish sauce, brown sugar and garlic in a small bowl until sugar dissolves.
2. Combine bean sprouts, cucumber, cherry tomatoes, mango, spring onion, mint and coriander leaves in a large bowl. Pour over dressing and toss to coat.
3. Heat oil in a large frying pan over high heat. Add chicken and cook for 3-4 minutes each side or until golden and cooked through. Add coriander stems and ginger for the last 30 seconds of cooking. Set aside to rest before slicing.
4. Transfer salad to a large platter and top with chicken.