Thai Warm Chicken Salad
Thai Warm Chicken Salad



  • 1 tbsp olive oil
  • 450g chicken breast, cut into chunks
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 2 tbsp soy sauce
  • 2 tsp sugar
  • 2 red chillies, deseeded and thinly sliced
  • 1 cucumber
  • 2 carrots, shredded
  • 150g beansprouts
  • Handful of chopped mint and coriander
  • 40g chopped peanuts
  • 1 lime, zest and juice
  • Heat the oil in a wok and stir-fry the chicken for 4 mins. Add the garlic and onion for 2 mins, then add the soy sauce, sugar and chillies, and fry for 4 mins more until sticky.
  • Cut the cucumber in half, scoop out the seeds and slice on the diagonal. Toss with the chicken, then add the remaining ingredients and stir to combine. Serve with soy sauce for drizzling.
20 mins
4 serving

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