Hot chicken salad is a fresh and tasty dish with the taste of the East. If you don't want it so hot, you can halve the amount of sriracha.
600 g chicken thigh fillet in strips
1 ss hoisinsaus
1 tbsp soy sauce
2 ss sriracha (chiliesaus)
1 tablespoon brown sugar
1 ss riseddik
2 cloves of garlic, fresh from the jar or grated
1 teaspoon cumin
1 teaspoon turmeric
2 teaspoons ginger, fresh from a jar or grated
Blend all the ingredients except the chicken until smooth with an immersion blender and mix it with the chicken. Let it marinate for a few hours, but preferably overnight. Place the chicken in an ovenproof dish, which is large enough that the chicken does not lie in layers. Bake in the middle of the oven at 250 degrees for approx. 10 minutes until the chicken is cooked through but still juicy.
Rice for 4 pers
Cook the rice according to the instructions on the package while the chicken is in the oven.
250 ml of coconut milk
1 handful fresh Thai basil
1 green chilli, cleaned and seeds removed
2 tablespoons peanuts
2 teaspoons fresh ginger, ground from a glass or freshly finely chopped
1 teaspoon fish sauce
1 lime, the juice
Blend all the ingredients to a smooth dressing with an immersion blender. The dressing is kept cold until it is to be used.
1 cucumber, cut lengthwise, seeds scraped out and sliced
100 g sugar snap peas in diagonal strips
1 green pepper in strips
2 spring onions, cut into 1 cm slices at an angle
Boiled rice for 4 people
Coconut flakes, dried
Place the rice on a plate. Add the cucumber, sugar snap peas, paprika and the chicken. Sprinkle over spring onions, coriander leaves, peanuts and coconut flakes.
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