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Thai Kitchen Recipes

Chicken Ginger Salad

(Recipe courtesy of Chef Barbara Hom)

  • Cook Time:10 minutes
  • Prep Time:20 minutes
  • Level of Difficulty:medium


1 tablespoon (15 mL) vegetable oil

2 teaspoons (10 mL) minced fresh ginger, divided

1 pound (500 g) boneless skinless chicken breasts

3 seedless oranges, peeled and sliced thin or 1 can (425 g) mandarin oranges, drained

1 small red onion, sliced into thin rings

1 teaspoon (5 mL) crushed red pepper flakes

2 cloves garlic, minced

1/2 teaspoon (2 mL) salt

6 to 12 fresh mint leaves, torn

Juice of 1 lime

1/2 teaspoon (2 mL) Thai Kitchen® Premium Fish Sauce

1 head Boston lettuce, washed, patted dry and separated into leaves


HEAT oil in large skillet on medium-high heat. Add 1 teaspoon (2 mL) of the ginger; stir fry 30 seconds. Add chicken; cook 4 minutes on each side or until browned and just cooked through. Remove from skillet. Cool slightly, then cut it into 1/2-inch (1.25 cm) slices.

PLACE chicken, orange slices and red onion in large bowl. Add crushed red pepper, garlic, remaining 1 teaspoon ginger, salt and mint leaves; toss gently. Drizzle with lime juice and fish sauce; toss again.

LINE platter with lettuce leaves. Spoon chicken mixture over lettuce. Serve immediately.

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