Find Out How To Make This Thai Chicken Chilli & Mint Salad Created By Our Development Chef Jeff Bake

Ingredients

• 1 tbsp. peanut or vegetable oil
• 4 x free range chicken thighs, boneless/skinless cut into even sized pieces approximately 5mm cubes
• 2 shallots, very finely chopped
• 1 garlic clove, crushed
• 2 tbsp. soy sauce, plus extra to serve
• 1 tbsp Ketcap Manis
• 1 tsp. caster sugar
• 1 red chilli, deseeded & thinly sliced
• ½ cucumber, peeled, cut in ½ lengthways, deseeded & thinly sliced
• 2 carrots, cut into very thin strips
• 100g Beansprouts
• A handful each of chopped fresh mint & coriander leaves
• 40g chopped roasted salted peanuts or cashews (optional)
• Grated zest and juice of 1 lime, plus extra wedges to serve