The salad could be attributed to Thai cooking, if I was in the presence of all the essential Thai herbs and spices, but even in their absence, the salad was very tasty, fresh and spicy. Thank you Zhenya "E-va" for reminding me about Thai food!
|Cooking time 25 minutes||Number of servings 2|
Chicken Breasts cut into small oblong pieces
and marinate with lemon juice, soy sauce and sesame oil.
You can leave for a couple of hours for marinating, and can be immediately fried in "Wok" or pan, over high heat, without adding oil, until tender (to the outside of the fillet is browned, but the inside remained juicy);
remove from the heat.
Added to the fillet thinly sliced sweet peppers (red and green);
hot peppers (to taste and optional - for those who loves spicy food),
cucumber, cut into very thin strips along the length
and very thinly sliced or shredded on a grater carrots and garlic.
Dress with the sauce: honey, rice vinegar, soy sauce,
vegetable and sesame oil(1:1) and sauce "Piri Piri".
The sauce "Piri Piri" [a target=_blank]https://www.povarenok.ru/recipes/show/31594/[/a]
Stir, sprinkle with sesame seeds and serve.
Note: this salad can be stored in the refrigerator for 1-2 hours - at the insistence, the flavor will only improve.