Instructions: Cut the chicken into small dice.

Heat a wok or non stick omelette pan and cook the chicken without oil over high heat until it turns white.

Remove and keep warm.

Peel and very thinly slice the onions cutting from top to base to give curved strips rather than rings.

Cut the capsicum into pieces of similar size.

Shred or finely chop the chilli.

Pick the mint leaves from the stems cutting larger ones in halves.

Toss chicken onions capiscum chilli and two thirds of the mint leaves together.

Whisk soy and fish sauce with lemon juice garlic ginger sugar and chilli.

Pour over the salad toss lightly and serve garnished with the remaining mint leaves.

Note. Roasted chilli flakes have a rich nutty taste more agreable in salads than unroasted chilli. To make place whole dried chillies in a hot oven or wok and cook to a deep brown but do not allow to blacken. Allow to cool then grind carefully in a mortar.

Serves 4

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