The creamy dressing offsets the crunchy salad for a wonderful meal that is ready with minimal effort.
- Combine soy sauce, garlic and brown sugar in a glass or ceramic bowl. Add the chicken and turn to coat. Set aside to marinate.
- Meanwhile, to make the dressing, place all the ingredients in a small bowl and use a fork to combine. Taste and adjust consistency and seasoning, adding extra lime juice, coconut milk and soy sauce, if desired.
- Heat the oil in a non-stick frying pan over medium heat. Cook the chicken, turning, for 3-4 minutes or until just cooked through. Transfer to a plate and set aside to rest.
- Finely chop 1 chilli. Thinly slice the remaining chilli lengthways. Combine the carrot, cucumber, shallot, pineapple, sprouts, coriander, mint, finely chopped chilli and half the peanuts in a large bowl. Add the dressing and toss gently to combine. Transfer the vegetable mixture to a serving plate.
- Top with the chicken. Sprinkle with the peanuts and thinly sliced chilli. Drizzle with kecap manis, if using, Serve with the lime wedges.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set