- 2 pounds boneless skinless chicken breast
- 3 tablespoons fresh lime juice
- 3 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 2 serrano chiles, finely chopped
- 2 cloves garlic, finely chopped
- 1 red onion, thinly sliced
- 1 cup bean sprouts
- 2 cups Napa cabbage, shredded
- 2/3 cup cilantro, or basil or mint shredded
- freshly ground black pepper
- Poach chicken in lightly salted, simmering water until juices run clear (about 30 minutes).
- Remove from the liquid and cool. Shred meat. In small bowl stir together lime juice, fish sauce, rice vinegar, sugar, chili peppers and garlic.
- Stir in onions, cover and let steep at room temperature 30 minutes. Blanch bean sprouts in boiling water. Drain and refresh with cold water.
- In large bowl combine chicken, bean sprouts, cabbage and cilantro.
- Add sauce and toss to mix well. Grind black pepper over top and garnish with cilantro
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