1. Rub the chicken breasts with vegetable oil and grill or pan –fry for about 15 minutes, until tender. Allow to rest. 2. Pick the mint leaves from the stalks and finely chop half, leaving the rest whole. 3. Stir the lime juice and sugar with the fish sauce, until the sugar dissolves. Remove the skin from the chicken and slice the breast finely on the diagonal. 4. Toss the chicken, chopped mint and chilli powder in the dressing , pile onto a plate, scatter with the whole leaves and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
