Recipe Cuisine: Thai
Theme: Fast & Fab
Gai Yang Thai chicken salad wrap
By: R.C
Ingredients
- 2 large chicken breasts
- Spring onion
- Coriander
- Roasted peanuts
- Cabbage
- Carrot
- Cucumber
- Garlic
- Thai Birds Eye chilli
- ABC chilli sauce
- Kewpie mayo
- Sweet chilli sauce
- Curry powder
- Dried dill
- whatever wraps you prefer
- Crispy shallots
- Sesame oil
- Fish sauce
Product used in recipe
- KEWPIE - MAYONNAISE
- ABC - EXTRA HOT CHILLI SAUCE
- SQUID BRAND - FISH SAUCE
Method
- Marinate chicken with curry powder, neutral oil, minced garlic, sugar, white pepper and msg for 1-2 hrs
- Season chicken with salt and grill on bbq or in a pan. Once chicken is cooked place in fridge to cool.
- While chicken is cooling, slice 2 spring onions, coriander, chilli, shave/grate cabbage and carrot and put out hot chip peanuts.
- Once chicken is cooled, dice into 1cm cubes.
- Mix diced chicken, with the spring onion , coriander, chilli. And peanuts.
- For the chicken dressing add to the bowl 2-3 tbsp kewpie mayo, 1/4 teaspoon fish sauce, 1 tablespoon sweet chilli, juice of half a lime, 1 tsp abc chilli sauce, and 1/4 tsp dried dill 1/4 teaspoon sesame oil and mix. Once mixed check and adjust the seasoning to your liking.
- Toast your wrap of choice in a pan, add chicken salad mix, shredded cabbage and carrot and crispy shallots and roll up and enjoy.
