Vietnamese chicken salad with crunchy peanuts recipe | delicious. magazine

Ingredients

• 500g free-range skinless boneless chicken thighs
• 20g fresh Thai basil, leaves picked and stalks reserved
• 20g fresh coriander, leaves picked and stalks reserved
• 20g fresh mint, leaves picked and stalks reserved
• 2 fat garlic cloves
• Vegetable oil for frying
• 2 banana shallots, halved and finely sliced
• 1-2 red chillies (depending on how hot you like it), finely chopped
• 3 tbsp fish sauce
• 2 tbsp rice wine vinegar
• 1 tbsp caster sugar
• Grated zest and juice 1 lime, plus extra lime wedges to serve
• 1 firm papaya, finely sliced into strips
• 2 carrots, julienned or cut into long, fine strips
• ½ chinese leaf (napa cabbage), finely shredded
• ½ cucumber, seeds removed and sliced into half moons
• 100g shelled peanuts, toasted in a dry pan then finely chopped