For the chicken:
4 boneless, skinless chicken breasts
1/4 cup of soy sauce
2 cloves garlic minced
2 tablespoons of olive oil
For the coconut milk sauce:
2/3 cup of coconut milk
2 teaspoons of palm sugar or brown sugar
2 teaspoons of fish sauce
For the salad:
5-6 ounces of mixed lettuce
1 red bell pepper cut into strips
1 shallot thinly sliced
1 stalk of lemongrass finely sliced
1-2 jalapeño peppers or Serrano chiles seeded and thinly sliced
1/4 cup of cilantro leaves roughly torn
2 tablespoons of thinly sliced mint leaves
1/4 cup of coarsely chopped toasted cashews
- Combine chicken breasts, soy sauce and garlic in a shallow dish or zip-top bag. Cover and refrigerate 1 hour.
- Heat oil in a skillet on medium heat. Brown chicken on both sides; cook until no longer pink in center (165°F internal temperature), about 10 minutes. Cool slightly; slice.
- Stir together coconut milk, sugar and fish sauce. Heat just until warm.
- Mix together lettuce, bell pepper, shallot, lemon grass and chili; divide onto serving plates. Top with sliced chicken and drizzle with sauce. Garnish servings with cilantro, mint and cashews. Serve with remaining sauce.