Informations supplémentaires
30 min.
|
596 kcal
|
easy
|
|
Printable version
1. Setup
Chop the green onions and the garlic. Cut the lettuce into pieces. Grate the carrot. Roughly chop the mint and the cilantro leaves.
2. Marinate the chicken
In a bowl, combine the chicken with the sauce mix, the brown sugar and the garlic. Marinate for 5-10 minutes.
3. Cook the chicken
In a skillet over medium-high heat, add a drizzle of oil and cook the chicken pieces 2-3 minutes on each side. Add the rest of the marinade to the pan and bring to a boil. Cook another 3-4 minutes until the sauce has thickened. Remove the chicken from the pan and cut into pieces.
4. Assemble
In a bowl, combine the boston lettuce, the cabbage, the carrot, the green onions, the mint, the cilantro and the sweet chilis sauce.
5. Plate your dish
Serve the salad and garnish with the chicken pieces. Otherwise, leave everything in the center of the table and let everyone garnish their bowl. Bon appétit!
360gChicken Thighs
100gSliced red cabbage
1unitCarrot(s)
1unitBoston Lettuce
1unitGarlic Clove(s)
40mlSauce Mix(fish sauce,soy sauce)
30mlBrown Sugar
0.5unitFresh Mint and Cilantro
2unitGreen Onion(s)
30mlSweet Chili Sauce
What you need
Bowls, pan.
596 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
42g
14%
fat
20g
31%
cholesterol
309mg
103%
fiber
8g
32%
protein
65g
saturated
5g
25%
sodium
2000mg
83%
sugar
28g
trans
0g