Thai Chicken Krapow Salad

Name: Thai Chicken Krapow Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Asian Inspiration
Ingredients: 500g Lilydale Free Range chicken tenderloins; Â½ tsp flaky salt; 1 tsp garlic powder; 1 tsp red chilli flakes; 1 tsp red chilli flakes; 1 tbsp olive oil; 1 tbsp lime juice; 2 tsps sugar; 1 tsp oyster sauce; 1 tsp kecap manis; Handful of mint leaves; 1 cup loosely packed Thai basil leaves; 1 cup loosely packed Thai basil leaves; 12 green beans, sliced; 1 bunch broccolini, chopped; 1 red cayenne chilli, sliced; 3 garlic cloves, minced; 3 shallots, sliced; 1 tbsp grapeseed oil

20 mins Prep

20 mins Cook

4 Serves

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If you love Chilli Basil Chicken at your local Thai restaurant, you are absolutely going to love my Thai Chicken Krapow Salad! All the flavours of the Chilli-Basil stir-fry dish, but in a gorgeous green salad form!

For the Chicken

500g Lilydale Free Range chicken tenderloins
½ tsp flaky salt
1 tsp garlic powder
1 tsp red chilli flakes
1 tsp red chilli flakes
1 tbsp olive oil

For the Dressing

1 tbsp lime juice
2 tsps sugar
1 tsp oyster sauce
1 tsp kecap manis

For the Salad

Handful of mint leaves
1 cup loosely packed Thai basil leaves
1 cup loosely packed Thai basil leaves
12 green beans, sliced
1 bunch broccolini, chopped
1 red cayenne chilli, sliced
3 garlic cloves, minced
3 shallots, sliced
1 tbsp grapeseed oil

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1. Add the chicken tenderloins, salt, garlic powder, chilli flakes and kecap manis to a bowl. Toss and mix well.

2. Make the salad dressing by mixing all ingredients for it in a bowl.

3. Heat oil in large non-stick frying pan on medium-high heat. Add the tenderloins and cook on each side for 4-5 minutes until golden and cooked through. Set aside.

4. Heat grapeseed oil in a wok on high. Add shallots. Stir-fry for a few seconds until glazed.

5. Add garlic and chilli. Stir-fry for a further few seconds until garlic is aromatic.

6. Add broccolini, beans and half the Thai basil leaves. Add a tablespoon of water and stir-fry, tossing constantly for a minute until the veggies are tender and a shade darker.

7. Add baby spinach to a large, shallow serving bowl. Top with stir-fried veggies. Arrange the cooked chicken tenderloins over the veggies. Drizzle with the salad dressing. Garnish with Thai basil, mint leaves and chilli slices. Serve immediately.