This salad is the perfect combo of textures and flavours. The chicken adds crispness, the veg adds freshness, and the chilli soy dressing ties it all together.
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Step 1.
Mince the garlic and ginger and place in a small saucepan with the chilli flakes.
Step 2.
Add a glug of vegetable oil and heat over medium heat. Cook until toasted and fragrant.
Step 3.
Remove the saucepan from the heat and whisk in the balsamic vinegar, soy sauce, and sugar. Leave to cool.
Step 4.
Trim the green beans. Boil in salted water until tender-crisp, around 3 mins, then drain.
Step 5.
Meanwhile, thinly slice the celery on a diagonal, peel the cucumber into ribbons, crush the peanuts, and roughly chop the coriander.
Step 6.
Season the chicken thigh fillets with salt and pepper on both sides. Place in a cold non-stick frying pan.
Step 7.
Heat the frying pan over medium heat and cook the chicken undisturbed for 6 mins, or until deep golden brown. Flip and cook for a further 4 mins, or until cooked through, then transfer to a chopping board to rest.
Step 8.
Place the green beans, celery, and cucumber in a mixing bowl. Add half of the dressing and toss to coat. Transfer to a platter.
Step 9.
Chop the chicken and place on top of the salad with the crushed peanuts and chopped coriander. Top with the remaining dressing then tuck in and enjoy!
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Garlic
Ginger
Chilli Flakes
Balsamic Vinegar
Soy Sauce
Sugar
Green Bean
Celery
Cucumber
Salted Roasted Peanut
Coriander
Skinless Chicken Thigh
Vegetable Oil
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Garlic
Ginger
Chilli Flakes
Balsamic Vinegar
Soy Sauce
Sugar
Green Bean
Celery
Cucumber
Salted Roasted Peanut
Coriander
Skinless Chicken Thigh
Vegetable Oil
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Mince the garlic and ginger and place in a small saucepan with the chilli flakes.
Step 2.
Add a glug of vegetable oil and heat over medium heat. Cook until toasted and fragrant.
Step 3.
Remove the saucepan from the heat and whisk in the balsamic vinegar, soy sauce, and sugar. Leave to cool.
Step 4.
Trim the green beans. Boil in salted water until tender-crisp, around 3 mins, then drain.
Step 5.
Meanwhile, thinly slice the celery on a diagonal, peel the cucumber into ribbons, crush the peanuts, and roughly chop the coriander.
Step 6.
Season the chicken thigh fillets with salt and pepper on both sides. Place in a cold non-stick frying pan.
Step 7.
Heat the frying pan over medium heat and cook the chicken undisturbed for 6 mins, or until deep golden brown. Flip and cook for a further 4 mins, or until cooked through, then transfer to a chopping board to rest.
Step 8.
Place the green beans, celery, and cucumber in a mixing bowl. Add half of the dressing and toss to coat. Transfer to a platter.
Step 9.
Chop the chicken and place on top of the salad with the crushed peanuts and chopped coriander. Top with the remaining dressing then tuck in and enjoy!
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Notes (1)
H
Hannah G.
a year ago
One of my all time favourite salads- I make a little extra sauce to save for more drizzling.
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