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Categories:
lime juice sugar fresh coarse ground black pepper asian fish sauce green cabbage carrots onion chicken mint fresh cilantro peanuts
Viewed: 2 - Published at: 3 years agoIngredients
- 14 cup fresh lime juice (2 or 3 limes)
- 1 tablespoon sugar
- 14 teaspoon fresh coarse ground black pepper
- 4 tablespoons asian fish sauce
- 12 small green cabbage, cored and thinly sliced
- 2 medium carrots, cut into matchstick strips
- 1 small onion, cut in half and thinly sliced
- 4 medium boneless skinless chicken breast halves
- 1 bunch of fresh mint
- 1 bunch fresh cilantro
- 13 cup unsalted dry roasted peanuts, finely chopped
Method
- In a large bowl stir together lime juice, sugar, pepper and 2 tbsp of fish sauce.
- Add cabbage, carrots and onion.
- Stir until well combined.
- Let stand covered at room temperature for up to 1 hour or overnight in refrigerator.
- Prepare charcoal fire or preheat a gas grill for covered direct grilling over a medium heat.
- In a large bowl toss chicken with remaining 2 tbsp of fish sauce.
- Let stand at room temperature for 15 minutes turning chicken occasionally.
- Remove enough leaves from the bunches of mint and cilantro to measure 1/2 cup each packed loosely, chop.
- Reserve remainder of mint and cilantro sprigs for garnishing if desired.
- Place chicken on a hot grill rack.
- Close grill and grill until chicken is no longer pink, about 10 to 12 minutes, turning once.
- Set aside to cool.
- When it is cool enough to handle, pull the chicken into long thin strips.
- Add the chicken, mint and cilantro to the cabbage mixture.
- Before serving stir in half of peanuts into salad and use remainder for sprinkling on top.
