Chicken som tum

Ingredients
60g Peanuts
1 Carrot, peeled, cut into matchsticks
40g bean sprouts
100g Cucumber, cut into matchsticks
4 large vine-ripened Cherry Tomatoes, quartered
50g fine beans, cut into 2cm batons
75g button Mushrooms, thinly sliced
1 tbsp chopped Coriander
1 tsp chopped mint leaves
2 Spring onions, thinly sliced on the diagonal
2 tsp Fish Sauce
2 limes
3 tbsp peanut oil
1-2 tbsp sweet chilli sauce
250g Chicken breast
3 birds eye Chillies, thinly sliced
3 tsp tamarind paste
1 tbsp Sesame seeds

Method

1. Preheat the oven to 180C/gas mark 4.

2. Scatter the peanuts over a roasting tray and roast in the oven for 5-6 minutes, or until golden-brown. Allow to cool, then roughly chop.

3. Place the carrot, bean sprouts, cucumber, cherry tomatoes, fine beans and mushrooms into a bowl and mix well to combine. Add the coriander, mint leaves and spring onions and mix well.

4. In a small bowl, mix together the fish sauce, the juice of one lime, one tablespoon of the peanut oil, and 1-2 tablespoons of sweet chilli sauce, to taste. Set aside.

5. Place the chicken breast in between two sheets of cling film and flatten using a rolling pin or meat mallet. Thinly slice the chicken into strips.

6. Heat the remaining peanut oil in a frying pan and fry the chicken and chillies for 3-4 minutes, then add the tamarind paste and sesame seeds, turning frequently, or until golden-brown all over.

7. To serve, drizzle the fish sauce dressing over the salad and toss well to coat. Pile the salad onto a plate. Arrange the chicken over the top, then drizzle over any pan juices. Scatter over the roasted peanuts and serve with wedges of lime.