How to make it

  • In a mortar grind the sugar, ginger, garlic and 1/2 jalapeno until smooth. Add the fish sauce, peanut butter, dried chilli and vinegar and mix until a paste forms.
  • Marinate the chicken in the paste for 2 hours.
  • On a plate arrange the napa, bean sprouts, carrots and 1/2 of the jalapeno like a salad and set aside.
  • In a wok or non-stick pan heat the oil for at least 2 minutes on a high flame.
  • Add the green onion and fry 1 minute, then push off to the side of the pan.
  • Add chicken and lay it down flat in the pan being careful not to overlap pieces and fry for 1-2 minutes.
  • Flip each piece over and repeat. Add the almonds and mix for 1 minute making sure to scrape all browned pieces from bottom of pan.
  • Pour over salad and serve

Reviews & Comments 2

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    " It was excellent "
    tablescape ate it and said...
    Now this one is really different. Fascinating. Can't help but try it. Thanks for the post. A 5 from me for ingenuity.
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    " It was excellent "
    snowcat17 ate it and said...
    Now this beats mickey d's for sure!!! There salads are like for desparado's eh? HIGH FIVE FORKS!!!
    Was this review helpful? Yes Flag

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