Cucumber Salad with Thai Chicken

Recipe Steps

• 1. In a medium size skillet, combine the coconut milk with the ginger, lemon grass, fish sauce, coconut palm sugar and chili garlic sauce and bring to a boil.

• 2. Once boiling, add the chicken and bring back to a boil then lower to a simmer and cook for 4-5 minutes or until the chicken is cooked through (165 degrees).

• 3. Stir in the lime juice and transfer the chicken to a bowl. Save 1/3 cup of the sauce in a small bowl and stir in the rice wine vinegar to taste and set aside.

• 4. Add the sliced cucumber, red onion, tomatoes, cilantro, and mint to the chicken and gently toss. Dress as desired with the reserved sauce with rice wine vinegar dressing, or with Nuac Cham Dressing.

• 5. In a medium size skillet, combine the coconut milk with the ginger, lemon grass, fish sauce, coconut palm sugar and chili garlic sauce and bring to a boil.

• 6. Once boiling, add the chicken and bring back to a boil then lower to a simmer and cook for 4-5 minutes or until the chicken is cooked through (165 degrees).

• 7. Stir in the lime juice and transfer the chicken to a bowl. Save 1/3 cup of the sauce in a small bowl and stir in the rice wine vinegar to taste and set aside.

• 8. Add the sliced cucumber, red onion, tomatoes, cilantro, and mint to the chicken and gently toss. Dress as desired with the reserved sauce with rice wine vinegar dressing, or with Nuac Cham Dressing.

• Wrap Up Video

  No Wrap Up Video.