Vietnamese Warm Chicken Salad - cooking recipe

Ingredients

600 g chicken thighs or 600 g chicken breast fillets
4 tablespoons hoisin sauce
1 cup of thinly sliced celery
2 medium carrots, grated
1 cup cabbage, finely shredded
1 small onion, sliced finely
3 tablespoons fresh coriander leaves
3 tablespoons of fresh mint, finely shredded
Dressing
3 tablespoons caster sugar
2 tablespoons water
1 tablespoon fish sauce
1 teaspoon of crushed garlic
2 tablespoons white vinegar
1 red chili pepper, seeded and finely chopped
Topping
2 tablespoons peanut oil
1 1/2 teaspoons of chopped garlic
1/3 cup unsalted peanuts, finely chopped
1 tablespoon soft brown sugar

Preparation

Marinate chicken in Hoisin sauce for at least 2 hours.
Then grill or BBQ until cooked.
Slice chicken into long thin strips.
Combine the chicken, celery, carrot, cabbage, onion, coriander and mint in a large bowl.
To make dressing put all ingredients into a jar and shake until sugar is dissolved.
To make topping: Heat oil in a fry pan or wok, add garlic and stir-fry until golden, then stir in peanuts and sugar.
Pour dressing over salad mixture and toss to combine, Place chicken salad on a serving plate and sprinkle with peanut mixture.