Radish salad with chicken strips

Name: Radish salad with chicken strips
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Chicken filet; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Mung bean seedlings; 1/2 bunch Radishes; 1 (approx. 500 g) white radish; 1 Cucumber; 4 TABLESPOONS White wine vinegar; 2-3 TABLESPOONS sweet thai chili sauce; 7-10 Tbsp Sugar; 1/2 potty/bunch coriander

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Chicken filet
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Mung bean seedlings
1/2 bunch Radishes
1 (approx. 500 g) white radish
1 Cucumber
4 TABLESPOONS White wine vinegar
2-3 TABLESPOONS sweet thai chili sauce
7-10 Tbsp Sugar
1/2 potty/bunch coriander

Directions

1
Wash the fillet, dab dry and cut into thin strips. Heat 2 tablespoons of oil in a frying pan. Fry the meat until golden brown, turning it over. Season with salt and pepper. Let it cool down
2
Sort the seedlings, rinse and drain. Clean and wash or peel radishes, radish and cucumber. Cut or slice radishes into sticks, radish and cucumber into thin slices
3
Mix vinegar, chilli sauce, salt, pepper and 1-2 teaspoons of sugar. Fold in 3 tablespoons of oil. Season to taste. Mix with all prepared ingredients. Wash coriander and shake dry. Pluck off the leaves and sprinkle the salad
4
Drink: cool rosé wine