- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 20 minutes plus 20 mins resting
- Effort: easy
- 3 chicken breast fillets, ach 200g
- 2 tbsp olive oil
- sea salt, and freshly ground pepper
- 90 g bean sprouts
- 20 g Vietnamese mint, (optional)
- 50 g Thai basil, or basil leaves
- 180 g Chinese cabbage, finely shredded
- 90g raw carrots, peeled and cut into short, fine strips
For the Vietnamese dressing:
- 60 ml fresh lime juice
- 60 ml fish sauce
- 2 tbsp rice vinegar, or Mirin
- 1 tbsp caster sugar
- 2 clove garlic, very finely chopped
- 3 red Asian shallots, or ½ red onion, finely sliced
- 2 small red chillies, ery finely chopped
Tips and Suggestions
Vietnamese mint and Thai basil leaves can be found in Southeast Asian and Chinese stores.
1. Preheat the oven to 220°C/gas 7.
2. Heat a frying pan over a high heat and, while the pan is heating, brush the chicken with olive oil and season with salt and freshly ground pepper.
3. Place the chicken skin-side down in the frying pan and sear for 2 minutes, turn and sear for another minute.
4. Transfer the seared chicken to a roasting tray and roast in the oven for 8-10 minutes.
5. Remove and set aside to rest for 20 minutes.
6. While the chicken is resting prepare the Vietnamese dressing. In a small bowl, mix together the lime juice, fish sauce, rice vinegar, sugar, garlic, shallots and chilli and stir until the sugar has dissolved.
7. Shred the chicken into thin strips with your hands and place in a large bowl. Add in the bean sprouts, Vietnamese mint, basil, Chinese cabbage, carrot and Vietnamese dressing and toss to combine.
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