Vietnamese Chicken Coleslaw

• 80 ml fish sauce
• 60 ml lime juice
• 2 tbsp rice-wine vinegar
• 1 tbsp caster sugar
• 2 None garlic cloves, crushed
• 1 None long red chilli, finely chopped
• -1 None Vietnamese chicken coleslaw
• 250 g chicken breast fillets
• 150 g finely shredded chinese cabbage
• 2 None carrots, peeled, julienned
• 150 g bean sprouts, trimmed
• 4 None spring onions, finely sliced
• 10 g mint leaves

1. Place chicken in a deep frying pan. Cover with water and bring to a gentle simmer on medium. Reduce heat to low and poach chicken for 5-8 minutes. Cool in liquid. Thinly slice or shred chicken and place in a large bowl.
2. DRESSING: In a small jug, whisk all ingredients together until sugar dissolves. Set aside.
3. Add cabbage, carrot, sprouts, onion and mint to chicken with half the dressing. Toss to combine. Drizzle with remaining dressing to serve.

fish sauce, lime juice, rice, sugar, garlic, long red chilli, chicken coleslaw, chicken breast fillets, chinese cabbage, carrots, bean sprouts, spring onions, mint leaves

Taken from recipes-plus.com/api/v2.0/recipes/31738 (may not work)