Alison Powell
Light but spicy, this is perfect summer dinning. I have used chicken, but you could replace this with tofu. Equally, in the zingy slaw, I have used carrot and red cabbage, but by all means chuck in some radish, edamame beans or beansprouts. You can make this ahead and keep in the fridge, just add the dressing when you want to serve.
Serves two:
- 400g chicken thighs, chopped into chunks
- 2 heaped tablespoons of peanut butter – I like crunchy, but go smooth if you prefer
- 3 cloves of garlic, peeled and crushed
- Tablespoon dark soy sauce
- Heaped teaspoon lemongrass paste
- Chilli – personal taste
- 3 teaspoons honey
- Tablespoon oil for frying (I used olive, but rapeseed or vegetable is fine)
- Tablespoon oil for dressing (for this, I use olive oil)
- ½ red cabbage
- Large carrot
- Bunch of coriander (50-60g)
- Juice and zest of a lemon
- Salt and good grind of black pepper
How to:
- In a bowl mix the chicken thighs with the garlic, soy sauce, fish sauce, lemongrass, chilli, 2 teaspoons of the honey and a good pinch of salt. Stir and set aside.
- Slice the red cabbage up finely, peel and slice the carrot finely and chop the coriander, stalks and all and give it a good mix. Pop in the fridge for a few minutes.
- Add the frying oil to a wok, tip in the chicken and marinade and begin to cook on a high heat, browning the meat. When it takes on some colour, dollop in the peanut butter and continue to cook – add a splash of water if you need to loosen it up a bit.
- Make the dressing by mixing up olive oil, a teaspoon of honey, lemon juice and zest, salt and pepper and stir this through the slaw.
- Ensure the chicken is cooked through and piping hot then tumble on to plates with a pile of zingy slaw. You could also sprinkle with cashews or extra peanuts for added crunch. Enjoy.