200 grams boneless chicken (or tuna if you want to cheat like me)
1 small onion
1/2 green capsicum
2-3 green chillies
1 bunch fresh mint leaves, plus extra for garnish
1 1/2 tablespoon soy sauce
1 1/2 tablespoon oyster sauce
1 1/2 tablespoon lemon juice
1/4 teaspoon finely chopped garlic
1/2 teaspoon finely chopped ginger
1/2 teaspoon red chilli flakes (1 teaspoon for a more spicy taste)
1. Cut the chicken into small dice pieces. Heat a wok or pan and cook the chicken without oil over high heat until it turns white. Remove chicken from the pan and keep warm.
2. Peel and very slice the onion very thinly. Cut the capsicum into similar thin pieces. Chop the green chillies finely.
3. Pick the mint leaves from the stems and chop them finely. Toss chicken, onion, capsicum, chilli and the mint leaves together.
4. Whisk together soy and oyster sauce with lemon juice, garlic, ginger, and chilli. Pour this over the salad, toss lightly and serve garnished with extra mint leaves.