Peanut Thai Salad

Dice the chicken into approx. ¾ in cubes and let marinate in the soy sauce.

• 4.2 oz Chicken breast
• 1 Tbsp Soy sauce, light

Finely chop the garlic and ginger and put it in a mason jar.

• ½ Garlic clove (~ 0.1 oz)
• ½ in Ginger (~ 0.2 oz)

Add the ingredients listed below, close the jar and shake until you the dressing is smooth.

• 2 Tbsp White wine vinegar
• 1 Tbsp Natural peanut butter
• 1 Tbsp Water
• ½ tsp Sesame seed oil
• ½ tsp Hot sauce (e.g. Sriracha)
• 1 Tbsp Soy sauce, light

Cut the vegetables into strips and put in a bowl.

• 5.3 oz Red cabbage (w/o stalk)
• 1 Carrot (~ 3.4 oz)
• ¼ Cucumber (~ 3.9 oz)
• 1.1 oz Radishes
• ½ Bell pepper, red (~ 2.6 oz)
• 1 Shallot (~ 0.9 oz)

Chop the cilantro and peanuts. Add both into the bowl with the sauce and mix well.

• 2 twigs of Cilantro, fresh or frozen (~ 1 tsp)
• 2 Tbsp Peanuts, roasted

Heat a non-stick frying pan over high heat and fry the chicken until golden brown and the meat is cooked through.

Add the chicken to the salad and squeeze lime over it.

• ½ Lime, organic (~ 0.7 oz)

Enjoy your meal!