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Thai Kitchen Recipes

5-Star Anise Chicken Salad with Soy Honey Dressing

(Recipe courtesy of Chef Barbara Hom)

A store-bought roasted chicken or about 1 pound of leftover cooked chicken may be substituted for the roast chicken in this recipe.

  • Cook Time:75 minutes
  • Prep Time:20 minutes
  • Level of Difficulty:medium


1/2 cup (125 mL) soy sauce

1 tablespoon (15 mL) minced ginger

1 tablespoon (15 mL) chopped fresh cilantro

1 tablespoon (15 mL) chopped green onion

1 tablespoon (15 mL) honey

1 tablespoon (15 mL) minced orange peel

1 tablespoon (15 mL) minced garlic

3 whole star anise

1 whole chicken (about 3 pounds, 6.6 kg)

4 ounces 9115 g) Thai Kitchen® Thin Rice Noodles

Peanut oil (for frying)

1 pound (500 g) mixed salad greens or any combination of greens including Napa cabbage

1/2 pound (250 g) bean sprouts

1/2 cup (125 mL) slivered preserved red ginger (optional)

1/2 cup (125 mL) slivered green onions

1/2 cup (125 mL) fresh cilantro leaves

1/2 cup (125 mL) toasted slivered almonds

Soy Honey Dressing:

1/2 cup (125 mL)peanut oil

1/4 cup (50 mL) rice wine vinegar

2 tablespoons (30 mL)soy sauce

2 tablespoons (30 mL) honey

2 tablespoons (30 mL)sesame oil

1 tablespoon (15 mL) minced ginger

Ground white pepper to taste


MIX first 8 ingredients in small bowl. Place chicken in large bowl. Pour marinade over chicken. Turn to coat well. Refrigerate 6 hours. Remove chicken from marinade.

PREHEAT oven to 350°F 180°C . Roast chicken 50 to 60 minutes or until cooked through. Cool chicken, then remove the meat and shred.

PREPARE the Soy Honey Dressing by blending all ingredients in a blender until smooth. Set aside.

HEAT 2 inches (5 cm) of oil in large deep skillet. Test the temperature by placing a small piece of rice noodle into the hot oil. If the noodle immediately puffs up, the oil is hot enough for frying. Deep fry small amounts of noodles at a time. The rice noodles will puff up like popcorn in seconds. Be prepared to immediately remove noodles from hot oil. Transfer noodles with slotted spoon to paper towels to drain.

TOSS chicken, salad greens, sprouts and red ginger with the desired amount of Dressing. Add green onions, cilantro, fried rice noodles; toss again. Sprinkle top with almonds.

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