1. Place the chicken in a small saucepan, pour over enough water to cover and add a handful of chopped scallions. 2. Cover and poach the chicken for about six minutes over a low heat. 3. Remove the chicken from the pan, and when cool, finely shredded. 4. Heat the oil in a wok over a high heat and add the chopped chilies, ginger, toasted sesame seeds, peanut butter, sesame oil, brown sugar and rice wine to the pan. 5. Turn down the heat and bring the sauce to a simmer. Cook down for about 1-2 minutes before removing the wok from the heat and leaving the sauce to cool. 6. In a large pan of boiling water, blanch the beansprouts for a few seconds, drain and pat dry with a cloth. Mix the beansprouts with the scallions and carrots and divide the salad between four plates. 7. Top with the shredded chicken breast and drizzle over the peanut sauce before serving at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
