Vietnamese Chicken Coleslaw - cooking recipe

Ingredients

80 ml fish sauce
60 ml lime juice
2 tbsp rice-wine vinegar
1 tbsp caster sugar
2 None garlic cloves, crushed
1 None long red chilli, finely chopped
-1 None Vietnamese chicken coleslaw
250 g chicken breast fillets
150 g finely shredded chinese cabbage
2 None carrots, peeled, julienned
150 g bean sprouts, trimmed
4 None spring onions, finely sliced
10 g mint leaves

Preparation

Place chicken in a deep frying pan. Cover with water and bring to a gentle simmer on medium. Reduce heat to low and poach chicken for 5-8 minutes. Cool in liquid. Thinly slice or shred chicken and place in a large bowl.
DRESSING: In a small jug, whisk all ingredients together until sugar dissolves. Set aside.
Add cabbage, carrot, sprouts, onion and mint to chicken with half the dressing. Toss to combine. Drizzle with remaining dressing to serve.