How to cook Thai salad with chicken? What kind of food is this? You will find answers to these and other questions in the article. The popularity of Asian cuisine is growing not only because of the spices and harmonious multitaste of dishes, but also because of the flavor of those countries. Vacationers from resort trips bring, in addition to the mass of impressions of the bewitching nature and exotic culture, also recipes, for example, Thai salad with chicken.
This is a traditional, delicious treat in Thailand, probably tried by every tourist. After all, it is included in an unspoken program of acquaintance with local cuisine. How to make this dish, find out below.
A few facts about Thai cuisine
Thai cooking is loved all over the world. And that's why:
- In a good Thai restaurant, the cook uses at least 40 different ingredients to create dinner.
- A large number of natural fresh ingredients and spices make the dishes original, very rich and rich in taste.
- The main canon of Thai food is a harmonious combination of five flavors: sour, sweet, nutty, salty and spicy.
- Seafood, quick roasting, a large number of fresh fruits and, of course, chicken make Thai dishes healthy, hearty, tasty and incredibly colorful.
You can make sure of all this by preparing a real Thai treat with your own hands!
Classic Banana and Chicken Salad
The recipe for this Thai chicken salad is quite simple, but the taste of the appetizer is quite exotic. Classical Thai cuisine tastes flawlessly here: spicy chili, soya salt sauce, sweet banana, sour grapefruit and lime, spicy herbs with mouth-watering chicken.
The benefits of this dish are huge, because all the fruits are used fresh, only chicken is subjected to minute frying. We take:
- one grapefruit;
- one chicken breast;
- two tbsp. l sesame oil;
- one lime;
- six tbsp. l soya sauce;
- vegetable oil - three tbsp. l .;
- three bananas short "ladies' finger";
- 10 g fresh mint;
- one pod of hot red chili;
- 15 g fresh cilantro;
- one green bell pepper;
- two cloves of garlic.
This Thai salad with bell pepper and chicken is prepared as follows:
- Rinse the chicken, dry and cut into thin and oblong slices, which then need to be soaked in the marinade.
- Make a marinade. To do this, cut the lime in half. Leave one part for the salad, and squeeze the juice out of the second. Mix fresh lime with soy sauce (4 tbsp.) And grated garlic. In this mixture, marinate the chicken for 15 minutes.
- Next, over high heat, heat a frying pan (preferably a wok or some narrow-bottomed container).
- Pour vegetable oil into a heated bowl, boil it and send chicken to it.
- Fry the fillet quickly until golden brown, 3-4 minutes, stirring constantly with a wooden spatula.
- Transfer the fried filet to a salad bowl.
- Crumble the rest of the ingredients. Remove the peel from the bananas and cut them into thick circles. Peel half the lime and grapefruit from the skin, break into slices and cut each piece into 2-3 parts.
- Rinse and dry the mint and cilantro, chop finely with a sharp knife. Crush bell pepper with thin strips, and chilli with thin rings.
- Send all chopped fruit-herbs-vegetables to the chicken in a salad bowl, pour in the sesame oil, the rest of the soy sauce, stir everything and set aside for 15 minutes to insist.
After the finished dish, serve to the table.
Thai warm salad
And how to cook Thai salad with chicken and bell pepper and cabbage? Take:
- one onion;
- 20 ml freshly squeezed lemon juice;
- a stack of soy sauce;
- 5 g of sugar;
- 20 ml sesame oil;
- two cloves of garlic;
- 10 g of sweet sauce "Chile";
- 60 g of white cabbage;
- 1 tsp ginger grated;
- one carrot;
- 10 cherry tomatoes;
- one bell pepper;
- 35 ml olive oil;
- ½ hot chilli pod;
- five branches of fresh green cilantro;
- five lettuce leaves;
- chicken fillet - 300 g;
- 15 g sesame toasted seeds.
How to cook?
Cook this Thai chicken salad as follows:
- Make a marinade. To do this, in a bowl combine sesame oil, sugar, soy sauce, fresh lemon and Chili sauce, stir until crystals are dissolved.
- Cut the chicken into thin slices and send to the marinade. Stir the fillet thoroughly in the aromatic mixture so that each piece is covered with marinade. Set the chicken aside for 35 minutes to soak.
- Prepare the rest of the components. To do this, cut the onion in half and chop the straws across the rings. Peppers and seeds are chopped and chopped as well. Peel the carrots and trim them with a long straw on a rock grater. Cut the cherry tomatoes into halves, and the cabbage into large strips. Peel the garlic, chop or crush flat with a knife.
- Prepare a serving platter by lining it with washed and dried lettuce leaves.
- Now put the wok on a strong fire, pour in the olive oil and warm it up well. Next, send pickled chicken into it and cook it, stirring, for several minutes (before whitening).
- Add ginger, onion, a pinch of salt, chopped garlic and ½ chili pod to the meat. Stir all the ingredients while cooking in the wok.
- After 2 minutes send pepper to the container and cook the dish for another 1 min.
- Now send the carrots to the salad, in a couple of minutes - tomatoes and cabbage. Cook the food for another minute and remove from the stove. In this salad, vegetables should maintain elasticity.
- Now send chopped greens to the wok, sesame seeds, stir everything and put in a prepared dish.
Serve the finished meal to the table.
With cucumber
How to cook Thai salad with chicken and cucumber? Follow these steps:
- Cut one chicken fillet into strips and fry until cooked. When frying, lightly pour soy sauce.
- Five medium carrots grate on a Korean carrot grater.
- Make the sauce. To do this, mix vegetable oil (6 tablespoons) and vinegar (5 tablespoons) in a saucepan and bring to a boil.
- Pour in the carrot sauce, add spices for Korean carrots and chopped garlic (three cloves), stir.
- Grind two cucumbers on a grater for Korean carrots.
- One Bulgarian pepper cut into thin strips.
- Cut a half of small Beijing cabbage into thin strips.
- Crush half the onions of the Yalta medium size.
- Cook another sauce. To do this, combine soy sauce (three tbsp. L.), Two tbsp. l sesame oil or olive, juice of one lime, stir.
- Combine all the ingredients, add the sauce and mix well.
When serving, sprinkle with sesame seeds.
With grapefruit
Let’s figure out how to cook Thai salad with chicken and grapefruit. You will need:
- two bananas;
- one chicken breast;
- one grapefruit;
- one lime;
- Sesame oil;
- half papaya;
- soy sauce;
- a bunch of cilantro and mint;
- green and red chili peppers;
- two cloves of garlic.
This recipe for Thai chicken salad suggests following these steps:
- Wash the breast, cut into cubes or strips. Marinate for 10 minutes. in soy sauce with half lime juice. After - fry the meat in a pan.
- Cut bananas and peppers into rings; take the remaining lime and grapefruit into slices.
- Finely chop the greens, chop the papaya into thin strips.
- Make a dressing. To do this, mix soy sauce with sesame oil.
- Stir all the ingredients, set aside for 15 minutes to insist.
Appetizing salad serve to the table.
Secrets
Experienced culinary experts say that the most important feature of Thai salad is seasonality. Its components should be at the peak of the "salad" form. Very often this does not imply the full ripeness of vegetables and fruits, but just the opposite.
Some unripe fruits in the form of vegetables are used in Southeast Asia. For example, papaya and mango are chopped in green and added to the dish as a vegetable element. The popular Somtorn salad is made from green papaya.
With eggplant
Consider a Thai salad recipe with chicken and eggplant. You will need:
- 300 g eggplant;
- 400 g of tomatoes;
- chicken fillet - 500 g;
- one carrot;
- two medium onions;
- vegetable oil (for frying);
- soy sauce - three tbsp. l .;
- salt;
- two cloves of garlic;
- black pepper.
Cook this Thai warm salad like this:
- Straw chicken. Fry it in vegetable oil, add a little salt and pepper. After pour in the soy sauce, fry for another 5 minutes and set aside.
- Cut the onion in half rings, fry in vegetable oil until golden. Add julienne carrots to the onion. When the carrots are soft, add the sliced tomatoes and fry until the liquid evaporates.
- Peel the eggplant and cut into long strips. Fry them in vegetable oil until tender. Lightly salt in the end.
- Send the meat, eggplant and frying in one bowl, squeeze the garlic into the salad through a press, stir everything well.
- Put the torn lettuce leaves on a plate, place the hot dish on top and serve to the table.
Other dish options:
- Before the tomatoes, you can add two bell peppers, sliced in a long straw, to the frying.
- If you want a hearty salad, fry the potatoes (400 g) separately and add it to the salad.
Bon Appetit!