Thai Ginger Chicken Salad

Ingredients for Thai Ginger Chicken Salad

• 2 Thai chillies, sliced

• 120ml de suco de limão fresco

• 120ml gluten-free fish sauce (such as Thai Kitchen brand)

• 50g de açúcar

• 2 teaspoons plus 1 tablespoon chopped peeled fresh ginger

• 1/2 garlic clove, chopped

• 350g rice stick noodles (maifun)

• 2 colheres de sopa (ou mais) de óleo vegetal

• 450g skinless, boneless chicken breasts, cut into 1/2" cubes

• 2 colheres de sopa de chalota finamente picada

• 1 tablespoon chopped fresh lemongrass from peeled bottom 4" of stalk

• 2 cups (loosely packed) coriander, coarsely chopped, divided

• 1 cup (loosely packed) mint leaves, coarsely chopped, divided

• 1 cup (loosely packed) basil leaves, coarsely chopped, divided

• Large butter lettuce leaves

• Ingredient info: Look for fish sauce, rice stick noodles, and lemongrass at better supermarkets and at Asian markets.

Whisk first 4 ingredients, 2 teaspoons ginger, and garlic in a small bowl until sugar dissolves. Set dressing aside.

Cook noodles in a large pot of boiling salted water until tender but still firm to the bite, 2-4 minutes. Drain; put in a large bowl.

Meanwhile, heat 2 tablespoons oil in a large skillet. Add chicken; stir 1 minute. Add 1 tablespoon ginger, shallot, and lemongrass. Stir until chicken is cooked through, 3-4 minutes. Add to noodles. Add half of all herbs and half of dressing; toss to coat.

Line bowls with lettuce leaves. Divide noodle mixture among bowls. Top with remaining herbs and dressing.

Aviso Legal

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