Thai chicken spinach salad
By VicentaLakin
Recipe Recommendations
- chicken breast 2 blocks
- young spinach leaves 1 handful
- mung bean sprouts 1 small
- red pepper 1/4 of
- onion 1/5
- garlic 2 cloves
- Jiang 1 small piece
- Heinz ketchup 2 tablespoons
- brown sugar 1 tablespoon
- soy sauce 1 tablespoon
- apple cider vinegar 1 tablespoon
- peanut oil appropriate amount
Steps for Thai chicken spinach salad
1
- Cleaning of the breast of the chicken and drying of water
2
Potato sauce, red sugar, soy sauce, apple vinegar together in small bowls, garlic polishing, ginger polishing and mixing
3
The sauce is split in half; half is painted on chicken
4
The oven is preheated, with 200 degrees of upper and lower fire in the middle layer and 50 minutes of chicken roast
5
Salad vegetables
6
Bean sprouts are washed in the open water and cut off life
7
Scrambled bean sprouts, spinach wash; onions cut silk, pepper cutles put in bowls
8
The roasted chicken is a little cold
9
The remaining half of the sauce mixed with an appropriate amount of peanut oil
10
When the salad is mixed, the chicken slices on the salad。