2 chicken breast fillets, skinned
1 small red chili, seeded and finely
chopped
1 piece fresh ginger, 12mm (1/2 in long,
peeled and finely chopped)
1 clove garlic, crushed
1 tbsp crunchy peanut butter
2 tbsp chopped coriander leaves
1 tsp sugar
1/2 tsp salt
1 tbsp rice or white wine vinegar
4 tbsp vegetable oil
2 tsp fish sauce (optional)
115g or 4oz bean sprouts
1 head Chinese leaves, roughly shredded
2 medium carrots, cut into thin sticks
1 red onion, cut into fine rings
2 large gherkins (pickles), sliced
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