Ingredients

• 2 chicken breasts
• skin removed
• finely diced
• 75ml/3fl oz Thai fish sauce (nam pla)
• 2 limes
• juice only
• 1 tbsp gochujang (a Korean fermented chilli paste available from Asian supermarkets)
• 4 cucumbers
• 3 shaved into ribbons using a potato peeler
• 1 cut into 7.5cm/3in batons
• 75ml/3fl oz Japanese rice wine vinegar
• 8 birds’-eye chillies
• chopped
• ½ head of broccoli
• florets sliced into thin slices
• 5 spring onions
• sliced into 1.5cm/½in slices on the diagonal
• 6 shallots
• preferably Thai
• chopped
• handful fresh mint leaves
• chopped
• handful fresh coriander
• chopped

Directions

• Place the chicken into a bowl and pour over half of the Thai fish sauce
• the juice of one lime and the Korean chilli paste. Mix until well combined
• then chill in the fridge for at least two hours
• to marinate.
• Cover all of the cucumber with the remaining fish sauce
• the rice wine vinegar
• the juice of half a lime and all of the chopped chillies. Mix well and set aside for two hours
• to marinate.
• Add the broccoli
• spring onions and shallots to the marinated chicken and marinate for a further 30 minutes.
• Place the marinated cucumber mixture into a sieve placed over a bowl. Strain and reserve the marinating liquid.
• Heat a frying pan or heavy-based wok over a high heat. When the pan is hot
• add the marinated chicken mixture and stir-fry until cooked through.
• Add the cooked chicken and vegetables to the marinated cucumber mixture. Add the chopped herbs and mix until well combined.
• Taste the mixture and add tablespoonfuls of the reserved marinade
• to taste
• if necessary. Squeeze over the remaining lime juice and taste again.
• Divide the salad between two serving plates and serve.