Ingredients

• 2 tbls SIMPLY STIRRED PEANUT & LIME PASTE
• 2 tbs soy sauce
• 500gm chicken thigh fillets
• 1 tbs ginger- grated
• peanut oil for cooking
• 2 medium sweet potatoes- peeled and cut into 3 cm cubes
• 8 kipfler potatoes ( or 12 baby chats)- halved
• 200gm green beans- tipped and tailed
• 1 cup bean shoots
• 2 lebanese cucumbers- sliced
• 4 soft poached eggs
• ¼ cup roasted peanuts
• ¼ cup coriander leaves

Cooking Directions

1. Remove skin from chicken and cut into small pieces. Place in a bowl with the marinade ingredients and leave covered in fridge to marinade for 1 hour.
2. Heat wok to high heat, add peanut oil and cook chicken for 2-3 minutes on each side.
3. Prepare the salad.
4. Steam potatoes until tender ( approx 10 minutes)
5. Blanc beans in boiling water and then refresh in cold water.
6. Toss potatoes, beans, beanshoots and cucumber together.
7. Divide between 4 serving dishes, top each salad with the cooked chicken and finish with a poached egg on top.
8. Garnish with peanuts and coriander and serve.