1/4 cup char siew sauce 2 tablespoons kecap manis 2 tablespoons sweet chilli sauce 800g chicken thigh fillets, trimmed 2 tablespoons peanut oil 1/4 small red cabbage, trimmed, shredded 75g snow pea sprouts, trimmed 1 bunch baby bok choy, 1 large carrot, peeled, shredded 100g beansprouts, trimmed 1/3 cup coriander leaves 1 lime, juiced 1/2 cup fried shallots

Preparation

1. Combine char siew sauce, kecap manis and 1 tablespoon sweet chilli sauce in a ceramic dish. Add chicken and stir to coat. Cover and refrigerate for 1 hour, if time permits.
2. Drain marinade from chicken. Heat a wok over medium-high heat until hot. Add 2 teaspoons oil and swirl to coat. Add half the chicken. Stir-fry for 2 minutes or until cooked through. Transfer to a plate. Repeat with oil and remaining chicken.
3. Combine cabbage, snow pea sprouts, bok choy, carrot, beansprouts and coriander in a large bowl. Whisk remaining sweet chilli sauce, oil and 2 tablespoons lime juice in a jug until well combined. Add chicken and dressing to salad. Toss to combine. Add shallots and toss to combine. Serve.