Recipe Ingredient
- 1 tsp oil
- 2 cloves garlic, finely chopped
- 150 g lean, minced chicken breast
- ¼ tsp crushed black pepper
- Pinch of salt
- 1 tsp sugar
- 1 tsp fish sauce
- Salad ingredients:
- 200 g (about 2 cups loosely packed) shredded or coarsely grated green papaya (or substitute)
- 4 - 5 shallots (or a purple onion), thinly sliced
- 2 - 3 thinly-sliced bird chillies or 1 red chilli
- 2 - 3 tbsp roughly chopped fresh coriander
- 2 - 3 tbsp whole mint leaves (if chopped, they turn black)
- Dressing:
- 3 tbsp lime juice
- 1 tbsp fish sauce
- 2 tbsp sugar
Instructions
- Heat oil in a non-stick pan over high heat and chuck in the garlic. Toss around for a few moments before adding the chicken, stirring it around the pan until it turns opaque. Season with salt, pepper, sugar and fish sauce (go easy on the salt as the fish sauce is very salty). Cook for 2 - 3 minutes - chicken should be cooked but still moist. Transfer onto a plate and leave to cool.
- To prepare shredded or grated carrot, peel, remove seeds and shred finely or rub on the coarse side of a grater. In a large mixing bowl, combine the papaya, shallots, herbs, chilli and cooled chicken. Stir the dressing ingredients together in a small bowl until sugar dissolves. Pour over salad ingredients, toss together until well combined and transfer into a serving bowl. Serve soon after mixing. (If you prefer to serve this salad cold, chill ingredients well before tossing with the dressing.)