4 boneless chicken thigh or breast fillets
1 tbsp vegetable oil
300g (10oz) lettuce leaves
½ cup shredded carrot
1 cup roasted cauliflower florets
2 cups finely sliced red cabbage
1 cup finely sliced kale
4 tbsp Marion’s Kitchen Coconut Sweet Chilli (alternatively use sweet chilli sauce mixed with lime juice) (use my store locator to find out where to buy)
4 tbsp sliced spring onion (scallions)
Marinade:
2 garlic cloves, finely grated
2 tbsp fish sauce
1 tsp dark soy sauce
2 tbsp brown sugar
If your chicken pieces are thicker than 1cm (10mm), slice them lengthways so that they’re nice and thin. The chicken will cook quickly on the outside, so it’s important the pieces are no too thick.
Combine the marinade ingredients and the chicken. Heat a non-stick frying pan over high heat. Add the vegetable oil and place the chicken in the pan. Place a saucepan lid directly on top of the chicken and press down gently. Cook for 2-3 minutes or until the chicken is deep, dark brown and charry on the first side. Remove the saucepan lid and turn the chicken over. Reduce the heat to low and continue cooking until chicken is cooked through (another 3-4 minutes). Remove chicken from the pan and rest for 3-4 minutes. Then slice.
Mix vegetable ingredients together with the Coconut Sweet Chilli sauce.
Divide among serving bowls and top with chicken and spring onion (scallions).
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