Easy Way to Prepare Delicious THAI CHICKEN & CABBAGE SALAD

Hey everyone, it’s Clark, welcome to my recipe site. Today I will show you how to make a special dish, THAI CHICKEN & CABBAGE SALAD. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

THAI CHICKEN & CABBAGE SALAD Recipe. Chicken marinates and then cooks in a very garlicky, peppery soy-ginger marinade. Adding peanut butter to the aromatic brew completes the Thai influence.

You can have THAI CHICKEN & CABBAGE SALAD using 22 ingredients and 7 steps. Here is how you cook it.

Ingredients of THAI CHICKEN & CABBAGE SALAD

1. Prepare 2 of boneless chikcken breast (skinless).
2. Take 100 gm of red cabbage,finely sliced.
3. You need 150 gm of nopa / chinese cabbage,finely sliced.
4. It’s 50 gm of carrot,grated.
5. Make ready 50 gm of raw papaya grated (remove seed).
6. You need 50 gm of daikon, grated.
7. It’s as needed of garnish.
8. Make ready of marinade.
9. Prepare 1 tbsp of light soy sauce.
10. Make ready 1 tbsp of oyester sauce.
11. You need 1 tsp of minced garlic.
12. Take 1/2 tsp of salt.
13. Prepare of dressing.
14. Take 2 tbsp of red chilli,minced.
15. Take 1 tsp of garrlic,minced.
16. You need 1 tsp of ginger,finely grated.
17. It’s 4 tbsp of lemon juice.
18. It’s 2 tbsp of soy sauce.
19. Take 3 tbsp of fish sauce.
20. Make ready 4 tsp of vinegar.
21. It’s 3 tsp of sugar.
22. Make ready to taste of salt.

Remove the chicken and put in a warm dish, set aside in low oven to keep warm.Add the ginger-garlic mixture to the skillet and saute until lightly browned.The chicken curry recipe prep is a breeze, and the final effect is deeply rewarding: a rich, not-too-spicy, yet-oh-so-flavorful thick coconut sauce that's brimming with ginger, garlic, and authentic Thai chicken curry flavor.When you read this Thai Chicken Curry recipe, you'll see how straightforward the steps are: Season and brown the.

THAI CHICKEN & CABBAGE SALAD step by step

1. Mix together all the ingredientsof dressing in a bowl and set aside..
2. Mix together all the marinade ingredients and marinade the chicken breasts for 30 minutes..
3. Brush a grilling pan with a little oil and grill the chicken breasts on medium heat until cooked through..
4. Remove and set aside for 5 minutes. Slice and keep aside..
5. In a salad platter arrange all the salad ingredients..
6. Plate the chicken breasts on it and drizzle with the dressing..
7. Garnish with chopped coriander leaves and serve..

Mix flour with salt and pepper to taste and dredge chicken pieces in this.Heat the olive oil in a large skillet.Saute the chicken until browned on both sides and cooked through.

This Thai Grilled Chicken is a classic example of staying on the authentic side of the "line".Even throughout Thailand, there are so many variations of Gai Yang.Different from region to region, restaurants to street food vendors to home style versions.But there are two key ingredients that make this authentic Thai - lemongrass and fish.A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry.