Vietnamese Warm Chicken Salad

• 600 g chicken thighs or 600 g chicken breast fillets
• 4 tablespoons hoisin sauce
• 1 cup of thinly sliced celery
• 2 medium carrots, grated
• 1 cup cabbage, finely shredded
• 1 small onion, sliced finely
• 3 tablespoons fresh coriander leaves
• 3 tablespoons of fresh mint, finely shredded
• Dressing
• 3 tablespoons caster sugar
• 2 tablespoons water
• 1 tablespoon fish sauce
• 1 teaspoon of crushed garlic
• 2 tablespoons white vinegar
• 1 red chili pepper, seeded and finely chopped
• Topping
• 2 tablespoons peanut oil
• 1 1/2 teaspoons of chopped garlic
• 1/3 cup unsalted peanuts, finely chopped
• 1 tablespoon soft brown sugar

1. Marinate chicken in Hoisin sauce for at least 2 hours.
2. Then grill or BBQ until cooked.
3. Slice chicken into long thin strips.
4. Combine the chicken, celery, carrot, cabbage, onion, coriander and mint in a large bowl.
5. To make dressing put all ingredients into a jar and shake until sugar is dissolved.
6. To make topping: Heat oil in a fry pan or wok, add garlic and stir-fry until golden, then stir in peanuts and sugar.
7. Pour dressing over salad mixture and toss to combine, Place chicken salad on a serving plate and sprinkle with peanut mixture.

chicken, hoisin sauce, celery, carrots, cabbage, onion, fresh coriander leaves, mint, dressing, caster sugar, water, fish sauce, garlic, white vinegar, red chili pepper, topping, peanut oil, garlic, unsalted peanuts, brown sugar

Taken from www.food.com/recipe/vietnamese-warm-chicken-salad-26134 (may not work)