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125 mL white vinegar
¼ C brown sugar
3 tbsp water
1 tsp salt
1 red onion thinly sliced
2 tbsp soy sauce
1 tbsp runny honey
1 clove of garlic crushed
2 tbsp vegetable oil
550 g chicken tenderloins roughly chopped
200 g green beans trimmed
120 g baby spinach leaves
200 g mung bean sprouts
2 carrots cut into sticks
4 radishes thinly sliced
100 g cherry tomatoes halved
1 lime cut into wedges
Peanut Sauce
⅓ C Forty Thieves peanut butter
2 tbsp soy sauce
1 tbsp runny honey
1 tbsp lime juice
1 clove of garlic crushed
3 cm fresh ginger grated
100 mL coconut milk
The red onion can be quick pickled a few days in advance or if time is tight then use fresh onion.