Name: Sweet chilli chicken salad
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 2 cup (500ml) water; 200 gram chicken breast fillet; 1 1/4 cup (100g) bean sprouts; 1 red capsicum (150g), sliced thinly; 1 carrot (70g), cut into matchsticks; 1 fresh long red chilli, sliced thinly; 1/3 cup firmly packed fresh coriander leaves; 3 centimetre piece fresh ginger (15g), cut into matchsticks; 1/4 cup (60ml) lime juice; 1 tablespoon sweet chilli sauce; 2 teaspoon fish sauce

Ingredients

2 cup (500ml) water

200 gram chicken breast fillet

1 1/4 cup (100g) bean sprouts

1 red capsicum (150g), sliced thinly

1 carrot (70g), cut into matchsticks

1 fresh long red chilli, sliced thinly

1/3 cup firmly packed fresh coriander leaves

3 centimetre piece fresh ginger (15g), cut into matchsticks

1/4 cup (60ml) lime juice

1 tablespoon sweet chilli sauce

2 teaspoon fish sauce

Method

1.Bring the water to the boil in medium saucepan; add chicken. Simmer, covered, about 10 minutes or until chicken is cooked. Cool chicken in poaching liquid 10 minutes; drain, then shred coarsely.

2.Place chicken in medium bowl with sprouts, capsicum, carrot, chilli, coriander and ginger; toss gently to combine

3.Shake juice and sauces together in screw-topped jar, drizzle over salad.

Add a finely chopped fresh red thai chilli if you want to heat up this salad.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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