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thai ginger chicken salad

Sorry for the delay in posting! This one should make up for it. This is delicious, it could be a lunch or dinner. So easy to make. A must try.


  • 2 teaspoons vegetable oil
  • 350g chicken mince
  • 1/2 teaspoon chilli flakes
  • 4 kaffir lime leaves, shredded, optional
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 cup mint leaves
  • 2 tablespoons vegetable oil, extra
  • 2 tablespoons shredded ginger
  • Crisp lettuce leaves and lime wedges, to serve

Heat a medium non-stick frying pan over a medium-high heat. Add oil, mince and chilli and cook, stirring, for 5 minutes or until mince is cooked through. Stir through lime leaves and juice, fish sauce and sugar and cook for a minute. Remove from the heat and stir through mint. Divide between serving plates. Wipe out pan and place over high heat. Add extra oil and ginger to the pan and cook until ginger is crisp. Drain on absorbent paper and sprinkle over the chicken. Serve with lettuce and lime. Serves 2

Donna Hay No Time To Cook pg 79

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