Ingredients
Method
1.In a medium bowl, combine chicken with sauce, honey, garlic and half of the chilli; toss to coat chicken in chilli mixture. Cover; refrigerate until required.
2.Boil, steam or microwave snow peas until just tender; drain. Rinse immediately under cold water; drain. Using vegetable peeler, slice carrot into ribbons.
3.Heat peanut oil in wok or large frying pan; stir-fry drained chicken, in batches, until browned and cooked through.
4.In large serving bowl, gently toss chicken, snow peas and carrot with remaining ingredients and remaining chilli to combine.
You can use a large barbecued chicken instead of the breast fillets, if you prefer; discard bones and skin, then shred meat coarsely before tossing with remaining salad ingredients.
Note
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