About this recipe:Leave at least one hour to marinate the chicken before grilling or barbecuing. Siow pek chye/xiao bai cai bean sprouts, spring onions and peanut sauce give a fantastic Asian flavour to this salad.
400 g skinless chicken breast fillets
small piece fresh ginger
1 clove garlic, crushed
3 tablespoons (45ml) salt–reduced soya sauce
1 tablespoon (15ml) lemon juice
3 tablespoons (45ml) sunflower or peanut oil
1⁄2 teaspoon sambal oelek or Chinese chilli paste
4 small fresh red chillies
1 medium red capsicum
small head baby bok choysiow pek chye/xiao bai cai
Cut chicken breast fillets into large cubes. Peel ginger and grate finely. Combine ginger, garlic, soya sauce, lemon juice, 1 tablespoon (15ml) oil and sambal oelek in a bowl. Add chicken and turn to coat. Chill, covered, 1 hour.
To make chilli flowers, using a sharp knife, make 6 cuts from the stem to the tip of each chilli; do not cut through the base (see footnote). Place chillies in a bowl of iced water until ready to serve.
Halve capsicum and cut into thin strips. Cut siow pek chye/xiao bai cai into thin strips. Arrange capsicum, siow pek chye/xiao bai cai, mung beans and spring onions in serving bowls. Whisk lime juice with remaining 2 tablespoons (30ml) oil. Add salt and pepper to taste. Drizzle over vegetables.
Preheat grill or barbecue to medium–high heat. Remove chicken from marinade and thread onto 12 skewers. Cook chicken about 6 minutes, turning occasionally.
To make peanut sauce, place all ingredients in a pan over low heat. Cook 5 minutes or until sauce thickens.
Place kebabs on top of salad. Coat with peanut sauce, serving remainder separately. Remove chillies from iced water and add to salad as garnish or decoration.