Ingredients

• Chicken

• 6 x chicken tenderloins
• 1 tbsp Coriander powder
• 1 tbspGinger powder
• 3 tbsp Coconut oil
• 1 tbsp Soy sauce

• Dressing

• 1 x tbsp palm sugar
• 1 tbsp soy sauce
• ½ tbsp fish sauce
• 1 garlic clove
• 1 tbsp fresh ginger grated
• 1 x whole lime juice
• 1 tsp sesame oil

• Salad

• 1 x continental cucumber
• ½ red onion
• ½ red chili
• 1 cup of fresh mint
• ¼ cup toasted peanuts (optional)
• ½ punnet cherry tomatoes
• ½ cup fresh coriander

Steps

• Step 1

  For the dressing, crush the palm sugar or use brown sugar and place into a salad or mixing bowl.
  Add the soy sauce, fish sauce, minced garlic, grated ginger, squeezed lime juice, sesame seed oil and mix ingredients.

• Step 2

  For the salad, peel the red onion, cut in half and slice finely. Cut cherry tomatoes in half. Split the cucumber in half and diagonally cut thin slices. Cut the chilli in half, remove the seeds and chop very finely. Remove stalks from mint and roughly shred the leaves. Roughly chop up the cilantro (coriander) leaves. Add all these ingredients to your dressing.

• Step 3

  Place a dry frying pan on high heat, add peanuts and toss until toasted. Give them a crush and leave to cool.

• Step 4

  Add the ground ginger and ground coriander seeds to the chicken tenderloins. Mix well until evenly coated.

• Step 5

  In a wok or frying pan, add your coconut oil, bring to temperature and add your chicken. Cook until brown 3 or 4 minutes each side. Drizzle a little soy sauce.

• Step 6

  Toss the salad to coat in dressing, place on serving plates. Add the cooked chicken pieces on top. Garnish with the crushed peanuts and fresh cilantro (coriander) leaves.

Little Tips

You can marinate your chicken overnight in a little soy sauce and garlic