Warm Stir-fried Chicken Salad
This is the first of two dishes I’ve recently cooked from the Wagamama Cookbook. I made a jar of the Wagamama salad dressing, the rest of which I can keep in the fridge and use again with other salads or as a marinade.
Put a teaspoon of sesame oil, 2 peeled and crushed garlic cloves, 2 teaspoons of fish sauce, 2 teaspoons of light soy sauce, the juice of a lime, 2 teaspoons of ground cumin, and 1 trimmed and chopped large red chilli in a blender and blend until smooth. Stir in 2 teaspoons of toasted sesame seeds. Put 4 boneless, skinless chicken thighs into a dish, pour over the marinade, cover with clingfilm and marinate for at least two hours in the fridge.
Heat a wok over a medium heat for 1-2 minutes or until completely hot and smoking and add 3 tablespoons of vegetable oil. Add the chicken, stirring constantly so the pieces cook evenly, and stir fry for 4-5 minutes until caramelised around the edges and cooked through.
Mix two handfuls of salad leaves with the dressing. Divide between two plates and scatter over some toasted sesame seeds and chopped coriander. Top with the chicken and serve with a lime half on each plate.