500 g skinless chicken breast (all fat removed)
2 cup Chinese cabbage, finely shredded
2 medium carrots, grated
1 Tbsp chili sauce
2 Tbsp oyster sauce
1/4 cup lemon juice
2 Tbsp honey
Simmer chicken in a saucepan of water (just enough to cover it) for 10 minutes, or until
cooked. Remove from water; cool slightly, then shred finely.
In a large bowl mix together the lemon juice, honey, oyster sauce and chili sauce. Add the
chicken and vegetables; toss until all is well coated with the dressing.
Serve immediately
2 cup Chinese cabbage, finely shredded
2 medium carrots, grated
1 Tbsp chili sauce
2 Tbsp oyster sauce
1/4 cup lemon juice
2 Tbsp honey
Simmer chicken in a saucepan of water (just enough to cover it) for 10 minutes, or until
cooked. Remove from water; cool slightly, then shred finely.
In a large bowl mix together the lemon juice, honey, oyster sauce and chili sauce. Add the
chicken and vegetables; toss until all is well coated with the dressing.
Serve immediately
Little Leakers
Vietnamese Chicken Salad