Recipe

Thai Basil Chicken with Bean Salad

Thai basil minced chicken with mixed bean salad makes a delicious, high protein powered healthy salad lunch or dinner.

4
5 minutes
20 minutes
Stove top cooking - WOK

Ingredients

  • 500g pack minced chicken
  • 2-3 tbsp coconut oil
    - or olive oil, vegetable oil
  • 3 red bird's eye chillies
    - de-seeded and thinly sliced
  • 1 large red onion
    - thinly sliced
  • 5 cloves of garlic
    - thinly sliced
  • 2 tsp runny honey
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 80ml water
  • Handful Thai basil leaves
    - sliced thinly
  • Healthy Bean Salad
  • 1 x 400g can chickpeas
    - washed, drained
  • 1 x 400g can butterbeans
    - washed, drained
  • 1 cucumber
    - peeled, diced
  • 1 red pepper
    - washed, de-seeded, core removed, diced
  • 1 yellow pepper
    - washed, de-seeded, core removed, diced
  • Handful Kale
    - washed, sliced thinly
  • Pack of Little Gem lettuce
    - washed, sliced thinly
  • Handful cherry tomatoes
    - cut in half
  • Dressing for Salad
  • Extra virgin olive oil
  • Cider vinegar
  • Sea salt and plenty black pepper

Instructions

  • Heat Wok:
  • 01 In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 5 minutes, breaking up the chicken into small bits.
  • Add flavours:
  • 02 Add the honey, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Taste and correct seasoning if required. Keep hot.
  • Make salad:
  • 03 Prepare all the salad ingredients as instructed and place in a large bowl. Make the dressing and pour all over salad, tossing well. Keep to onside.
  • Serve:
  • 04 When the chicken is cooked and salad made, serve in either attractive individual bowls or one large bowl. Placing the salad on the bottom with the delicious chicken mince on top.

Notes

If short of preparation time, use a commercially ready bean salad and add to lettuce. Buy at least 2 large pots. This recipe can be served with freshly steamed Jasmine rice if preferred.

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