| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
4 Yields
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Ingredients
For the Chicken
- 2 tablespoons butter
- 8 chicken thighs diced
- 1 tablespoon dried coriander
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon garlic powder
- 1 tablespoon fish sauce
- 1 tablespoon ground ginger
- 2 tablespoons lime juice
For the Salad
- 2 tablespoons olive oil
- 4 Carrots thinly sliced
- 3 stalks celery thinly sliced
- 8 leaves kale stemmed and torn into pieces
- 5 sprigs fresh cilantro roughly chopped
- 1½ tablespoons lime juice
- 2 teaspoons fish sauce
- 1 Cucumber cut into matchstick-size(Optional)
- 1 pieces Cucumber cut into matchstick-size(Optional)
Ingredients
For the Chicken
For the Salad
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Instructions
To Make the Chicken
- To make the sauce for the chicken, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.
- Melt butter in a large skillet over medium high heat. Add cubed chicken and let it brown for 2-3 minutes. Stir in chili sauce mixture.
- Allow for chicken to cook all the way through as well as allow the sauce to thicken.
To Make the Salad
- Heat a large skillet over medium heat; add olive oil and add the garlic and ginger. Stir until both are slightly browned and fragrant, about 1 minute.
- Stir carrots and celery into the mixture; cook and stir for 1 minute. Add kale and cilantro; cook and stir until kale is slightly wilted, about 45 seconds. Stir lime juice and fish sauce into kale mixture until kale is evenly coated in lime juice.
To Serve
- Serve chicken and kale salad topped with cucumber and cilantro.
1027 Terra Nova Boulevard