Asian Chicken Streetfood Salad

Name: Asian Chicken Streetfood Salad
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); Salt; pepper; 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

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Savor an Asian-inspired Chicken Streetfood Salad with sweet-sour dressing, shredded chicken, and crunchy veggies. Perfect for a quick, flavorful meal. | Cook Clean with Kate

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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)
Salt
pepper
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