Pro Tips
**Chef's Tips & Troubleshooting:**
- Steam over rapidly boiling water for 15-20 minutes until the wrapper is translucent.
- The filling should be sticky and tacky — knead it well for the characteristic chewy texture.
- The dipping sauce with vinegar, soy sauce, chili, and calamansi is essential.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Thai Chicken Salad with Spicy Peanut Dressing
Thai Chicken Salad with Spicy Peanut Dressing is a must on your meal rotation! Loaded with crisp vegetables, moist chicken, and fried wonton strips with a flavorful salad dressing, it's a hearty and tasty meal that's sure to rock your taste buds. It's easy to make in under 30 minutes!
Instructions
- In a heavy-bottomed pot on medium heat, place chicken in a single layer and enough water to cover. Add salt and pepper to taste. Get it boiling and then reduce heat to barely a simmer.
- Cover and continue to simmer for about 10 minutes. Turn off the heat and allow the chicken to cook completely in hot water for about 15 to 20 minutes.
- Remove chicken from the liquid, and refrigerate to completely cool. Cut the breasts into 1-inch cubes.
- In skillet on medium heat, heat oil. Add wonton strips and cook for about 1 to 2 minutes or until golden and crisp. Take them out of the pan and drain on paper towels.
- In a big bowl, combine chicken, lettuce, cabbage, red cabbage, carrots, bell pepper and green onions.
- When ready to serve, add peanut dressing and gently toss to combine. Top with fried wontons and peanuts.
- With hands, squeeze ginger to extract juice.
- Mix peanut butter, vinegar, garlic, Sriracha sauce, ginger juice, lemon juice, soy sauce, honey, sugar, sesame oil and canola oil. Whisk together until well-blended and smooth.
- Toast the peanuts for added depth of flavor.
- Only add the salad dressing to the fresh salad ingredients just before serving. This will prevent the crunchy salad ingredients from becoming soggy from moisture.
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Pro Tips & Troubleshooting
- Steam over rapidly boiling water for 15-20 minutes until the wrapper is translucent.
- The filling should be sticky and tacky — knead it well for the characteristic chewy texture.
- The dipping sauce with vinegar, soy sauce, chili, and calamansi is essential.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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