6 skinless and boneless chicken thighs
2 tbsp olive oil
1 zucchini, peeled into ribbons
2 carrots, cut into julienne
1 Chinese carrot, shredded
1 tbsp chopped cilantro
For the dressing
1 red bird's-eye chili, roughly chopped
1 tbsp garlic infused oil
2 limes, juiced
2 tbsp fish sauce
1 tsp soft brown sugar or palm sugar
Serves - 4
Heat oven to 200C/180C fan/gas 6. Toss the chicken in a large roasting tin with 1 tbsp oil and season well and bake for 35 mins until cooked through and browned a little.
When the chicken is cooked, leave the chicken to cool a little, then shred with a fork in a bowl.
Add the carrots, Chinese cabbage, zucchini ribbons and cilantro to the tin.
Toss together well, coating everything in the juices in the tin. Transfer to a serving dish and drizzle over the dressing to serve.
Recipe adapted from: Good Food