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Warm Thai Salad with Vegetables Recipe

It is cooked quickly, but it tastes very tasty. This dish is perfect as a light dinner.

CourseBirthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
CuisineThai Cuisine
KeywordEasy, For Beginners

Servings

2

Cook Time

30minutes

Servings

2

Cook Time

30minutes

Ingredients

Salad

1piece Onion red
300gram Chicken fillet
2cloves Garlic
1tablespoon Ginger
1piece Bulgarian pepper
1piece Carrot
2pieces Tomatoes
100gram Cabbage
Lettuce leaves
1tablespoon Sesame
2tablespoons Vegetable oil
2tablespoons Soy sauce

Marinade

3tablespoons Soy sauce
1tablespoon Sesame oil
1tablespoon Lemon juice
1pinch Red hot pepper
1teaspoon Sugar

Instructions

For the marinade: in a bowl, mix soy sauce, sesame oil, lemon juice, ground red pepper and sugar. Cut the chicken fillet into thin strips and marinate in the marinade for 30 minutes.
While the chicken is marinating, you need to finely chop all the vegetables. Cut onions into feathers, tomatoes into small slices, bell peppers, cabbage and carrots into thin strips.
In a saucepan, heat the vegetable oil and quickly fry the marinated chicken fillet, add grated ginger, onion, finely chopped garlic and fry for a couple of minutes.
Add the bell pepper and fry for 1 minute.
Then the carrots and fry for another minute, stirring.
Then add the cabbage and tomatoes. Cook for another 1 minute and remove from heat.
Add soy sauce to taste and stir.
Break the lettuce leaves and cover the bottom of the plate with them. Put the ready-made warm salad on top, sprinkle with fried sesame seeds and serve immediately.

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