Ingredients
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4 chicken breast halves (can use any precooked chicken)
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1 tablespoon lee kum kee chili-garlic sauce or 1 tablespoon chili paste
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3 tablespoons sugar
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6 tablespoons freshly squeezed lime juice
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4 tablespoons fish sauce
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6 tablespoons peanut oil
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1 head savoy cabbage (shredded or chiffonade)
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1/2 cup fresh mint leaves, finely chopped
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1/2 cup fresh cilantro leaves, finely chopped
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1 small red onion, thinly sliced lengthwise
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1 small fresh red hot chili peppers or 1 small green hot chili pepper, diced
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1/2 seedless cucumber, julienned
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2 large carrots, julienned
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1 red bell pepper, julienned
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1 garlic clove, minced
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2 tablespoons rice wine vinegar
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1/2 cup roughly chopped roasted peanuts
Instructions
- Salt, pepper and roast chicken breasts at 400 until done.
- Cool.
- Make the dressing: In a small bowl, whisk together chili paste, garlic, sugar, vinegar, lime juice, fish sauce, and peanut oil until well combined.
- Set aside.
- Remove chicken meat from bones and slice each breast thinly on the bias.
- In a medium bowl, toss together cabbage, mint, and cilantro.
- Add 1/2 of the dressing and toss.
- Place on a large platter or 4 individual platters.
- Top cabbage mixture with onion, pepper, cucumber, carrots, bell pepper, and chicken.
- Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.