Vietnamese Chicken Salad

Ingredients

• 4 chicken breast fillets
• 2 tbsp sugar
• 3 tbsp white wine vinegar
• 4 tbsp fish sauce
• 2 Garlic cloves
• 400 g Carrots
• 1 large vegetable onion
• 2 Spring Onions
• 2 pak choi leaves
• Salt
• 3 tbsp oil
• coriander greens

Instructions

1. 1.

   Cut the chicken into bite‑sized pieces. Whisk together sugar, white wine vinegar, fish sauce, pressed garlic and about 150 ml water. Add the chicken and marinate for 30 minutes.

2. 2.

   Peel and grate the carrots. Peel the onion and cut into strips. Wash, trim and slice the spring onions into rings.

3. 3.

   Wash and chop the pak choi.

4. 4.

   Drain the chicken and stir‑fry in hot oil in a wok for about 3 minutes, add the vegetables and cook another 2 minutes, pour in the remaining marinade, stir and simmer for an additional 3 minutes. Season with salt and serve garnished with coriander greens.