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Ingredients

• 2 x 150 g chicken breasts
• 1/2 tsp sea salt and freshly ground black pepper
• 4 tbsp vegetable oil
• 100 g Chinese cabbage, finely sliced
• 2 carrots, shredded
• 3 shallots, finely sliced
• 100 g bean sprouts
• 1 tbsp chopped mint leaves
• 1 tbsp basil
• 1 tbsp chopped coriander leaves
• 75 g roasted peanuts, crushed

• 60 ml lime juice
• 60 ml fish sauce
• 30 ml rice vinegar, or Mirin
• 1 tbsp sugar
• 2 cloves garlic, crushed
• 2 bird's eye chillies, chopped

Description

For A Speedy Supper With Tangy Lime Juice And Herby Notes, Try Simon Rimmer's Warm Vietnamese Chicken Salad

UK TV