800g chicken thighs, skinless and boneless
1 Tbsp soy sauce
1 Tbsp ginger chopped
3 Tbsp sesame oil
2 Tbsp ground cumin
Zest of 1 lime
Canola oil, for frying
2 Tbsp brown sugar
2 Tbsp fish sauce
1 1/2 tbsp fresh lime juice
1 Clove garlic, crushed
Big pinch chilli flakes
Finely chopped purple or green cabbage
1 Avocado, sliced
Moong bean sprouts
Spring onion, chopped
Carrot, peeled and finely sliced
1 Red capsicum, finely sliced
1 Celery stalks, chopped
50 Gms Sweet corn, steamed
Cucumber, deseeded and sliced
Fresh finely chopped herbs – basil, mint, coriander
3/4 cup toasted peanuts or
1/2 packet rice stick noodles
Slice the chicken into chunks, place in a bowl with the rest of the chicken ingredients and toss to coat. Set aside (for a few minutes)
Mix the dressing ingredients in a small bowl and whisk to dissolve. Taste and if need be, add more sugar, fish sauce or lime until the sweet/salty and sour flavours are balanced to your liking for a dressing. Set aside.
Heat a little canola oil in a frying pan shallow fry over a high heat, add the chicken when then pan is nice and hot, and cook until done, turning a few times.
Soak the noodles in a bowl of boiled water for 5-10 minutes until soft. Drain and arrange on the bottom of the platter.
Place all the salad ingredients in a bowl, toss with half the dressing and arrange on a large serving platter. Top with the chicken pieces and nuts, and drizzle the rest of the dressing on top (it’ll run down and soak into the noodles).
Gurjyote Singh Sethi, owner of GJ’s Authentic Indian Kitchen in Surrey, BC. Gurjyote has over 15 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: firstname.lastname@example.org