454 g skinless boneless chicken breasts, cut into strips Juice of 1 lime
Juice of 1 lime
Tabasco sauce, to taste
1 tablespoon (15 ml) peanut oil
The flesh of 1/2 pineapple, diced
1 red bell pepper, diced
1 tablespoon (15 ml) fresh ginger, finely grated
1/4 cup (60 ml) fresh cilantro, finely chopped
3 cups (750 ml) bean sprouts
In a bowl, marinate the chicken in the lime juice and Tabasco sauce for about 20 minutes. Drain well.
In a non-stick skillet, heat the oil. Stir-fry the chicken over high heat. If necessary, remove the meat juice that accumulates during the cooking process.
Season with salt. Set aside.
n a large bowl, whisk together the dressing ingredients.
Add all the salad ingredients to the dressing. Toss to coat. Serve cold.
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