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Ingredients

• 400 g skinless chicken breast fillets
• small piece fresh ginger
• 1 clove garlic, crushed
• 3 tablespoons salt–reduced soy sauce
• 1 tablespoon lemon juice
• 3 tablespoons sunflower or peanut oil
• 1⁄2 teaspoon sambal oelek or Chinese chili paste
• 4 small fresh red chilies
• 1 medium red capsicum
• small head baby bok choy
• 150 g mung bean sprouts
• 2 spring onions, thinly sliced
• 3 tablespoons lime juice
• salt and freshly ground black pepper
• Peanut sauce:
• 3 tablespoons crunchy or smooth peanut butter
• 1 teaspoon brown sugar
• 1 can (165 ml) light coconut milk
• 1 tablespoon white wine vinegar
• 2 tablespoons salt-reduced soy sauce
• 1⁄2 teaspoon sambal oelek

Description

Leave At Least One Hour To Marinate The Chicken Before Grilling Or Barbecuing. Baby Bok Choy, Bean Sprouts, Spring Onions And Peanut Sauce Give A Fantastic Asian Flavour To This Salad.

All Recipes Australia