Asian Chicken Streetfood Salad | Cook Clean with Kate

Ingredients

• 500ml organic chicken stock (of which 120 ml will be used to make the sauce)
• 30g fresh ginger, chopped
• 2 star anises
• 4 organic chicken breasts, skins removed
• 1 cucumber, seeds removed, cut into thin strips
• Small pack of pak choi leaves, finely sliced
• 1 carrot, cut into julienne strips
• 4 spring onions, cut diagonally into thin strips
• 1 red chilli, seeds removed and finely sliced (use half if you prefer less heat)
• 25g fresh coriander, finely chopped
• 2 limes cut into wedges (for serving)
• 3 tbsp nut butter (crunchy peanut butter or almond butter works best)
• 1 tbsp toasted sesame oil
• 1 tbsp Tamari soy sauce
• 1 tbsp maple syrup
• 1 tbsp rice wine vinegar
• 1 small garlic clove, crushed
• 120ml chicken stock (reserved from the initial 500 ml of stock – see step 2)
• ½ tsp fresh ginger, grated