Thai Stir Fry Chicken Salad Recipe from Gordon Ramsey

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Thai Stir Fry Chicken Salad Recipe from Gordon Ramsey calories by ingredient


Introduction

Anyone who can chop and stir-fry can make this easy recipe for warm Thai chicken salad. The secret with this recipe is to allow yourself time for the preparation of the chilli, carrots, onions and cucumber. Listen to music or learn a new language whilst chopping - perhaps practice saying, 'This is so delicious it's worth the effort' in Thai. Anyone who can chop and stir-fry can make this easy recipe for warm Thai chicken salad. The secret with this recipe is to allow yourself time for the preparation of the chilli, carrots, onions and cucumber. Listen to music or learn a new language whilst chopping - perhaps practice saying, 'This is so delicious it's worth the effort' in Thai.
Number of Servings: 1

Ingredients

    Chicken Breast, no skin, 120 grams
    Garlic, 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 medium
    Limes, 1 fruit (2" dia)
    Cilantro, raw, 2 tbsp
    *mint leave, 2 tbsp
    *Bean sprouts, 100g
    Onions, raw, 1 small

Directions

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.