For the recipe you will need:
chicken (fillet) – 2 pcs.
red chili – 1 pod
ginger (fresh root) – 1/2 tsp
garlic – 1 clove
peanut butter – 1 tbsp
cilantro (chopped fresh leaves) – 2 tbsp.
white wine vinegar – 1 tbsp.
vegetable oil – 4 tbsp.
fish sauce – 2 tsp
bean shoots – 700g
Chinese cabbage – 1 pc.
carrots – 2 pcs.
onion – 1 pc.
gherkin – 1 pc.
sugar – 1 tsp
salt – 1/2 tsp
To make Spicy Chicken Salad:

Cut the chicken meat into thin slices, place in a shallow bowl and set aside.

Chili, ginger and chopped garlic grind in a mortar and pestle. Combine the resulting vegetable mixture with peanut butter, cilantro, sugar and salt. Add to the spicy vegetable mixture 2 tbsp. tablespoons of vegetable oil and vinegar and mix well.

Put the mixture on top of the chicken meat and leave to marinate for 2-3 hours. The remaining 2 tbsp. Heat tablespoons of vegetable oil in a wok, add chicken meat and fish sauce to it and cook for 10-12 minutes, occasionally turning the meat to the other side.

Arrange the bean sprouts, coarsely shredded Chinese cabbage, long-sliced ​​carrots, onion rings, and gherkin slices on a serving platter. Serve by placing the cooked meat on top of the salad.