Thai Stir Fry Chicken Salad Recipe from Gordon Ramsey
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Chicken Breast, no skin, 120 gramsGarlic, 1 clove*Soy Sauce, 4 tsp*caster sugar, 5 gram(s)*Red chilli, 15 gram(s)Cucumber (peeled), 1 small (6-3/8" long)Carrots, raw, 1 mediumLimes, 1 fruit (2" dia)Cilantro, raw, 2 tbsp*mint leave, 2 tbsp*Bean sprouts, 100gOnions, raw, 1 small
1. Heat the olive oil in a wok or large frying pan and stir-fry the chicken over a high heat for 3-4 minutes. Add the onion and garlic and stir-fry for 2 minutes. Add the soy sauce, sugar and chillies and stir-fry for 3-4 minutes, until the chicken is browned and the sauce has reduced to a sticky glaze.
2. Cut the cucumber in half lengthways, scoop out the seeds with a teaspoon and discard, then slice on the diagonal.
3.Toss with the chicken. Add the remaining ingredients and stir to combine.
4. Serve with lime wedges to squeeze over, and soy sauce for drizzling.
Number of Servings: 1
Recipe submitted by SparkPeople user DUFFYP.
2. Cut the cucumber in half lengthways, scoop out the seeds with a teaspoon and discard, then slice on the diagonal.
3.Toss with the chicken. Add the remaining ingredients and stir to combine.
4. Serve with lime wedges to squeeze over, and soy sauce for drizzling.
Number of Servings: 1
Recipe submitted by SparkPeople user DUFFYP.
Nutritional Info Amount Per Serving
- Calories: 298.4
- Total Fat: 2.5 g
- Cholesterol: 69.6 mg
- Sodium: 1,330.2 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 8.7 g
- Protein: 50.0 g
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