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2 chicken breasts fillets, about 150 g (5 oz) each ¼ small Chinese cabbage, finely shredded ½ large carrot, grated 125 g (4 oz) bean sprouts handful of coriander, finely chopped handful of mint, finely chopped ½ red chilli, deseeded and finely sliced (optional) juice of 1 lime ¾ tablespoon Thai fish sauce 1½ tablespoons light soy sauce ½ tablespoon peeled and finely chopped fresh root ginger
Dressing 40 ml (1 1/2 fl oz) sunflower oil |
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