This is not your normal chicken salad since it has a Vietnamese twist to it. Very simple to prepare and very few ingredients for the meal. I make white rice to go with this dish to make a rather light meal. I mixed iceberg and romaine lettuce together but any type of lettuce or green would be nice. The chicken has a delicate flavor so strong greens might over whelm the flavor of the chicken. All of the ingredients with the exception of the fish sauce is very easy to find.
2 large chicken breasts, cut into thin slices
1 teaspoon sugar
2 teaspoons Asian (nuoc nam) fish sauce
1 inch ginger peeled and grated
1 clove garlic, chopped
3 tablespoons vegetable oil
lettuce leaves
2 carrots grated
5 oz. bean sprouts
Prepare the marinade. Mix the ginger, sugar, garlic, fish sauce and 2 tablespoons oil. Add the chicken strips and mix. Cover and let it marinade in the refrigerator for around one hour.
Arrange the lettuce, carrots and bean sprouts on a large plate.
Heat a large skillet or wok and add the remaining oil. Add the chicken and marinade and cook for 6 to 8 minutes on high heat.
Arrange the chicken on top of the salad and drizzle the cooking juices over the top, and serve immediately.
Serve with rice.
Fresh coriander leaves are a nice addition.
