Easy recipe Thai-style chicken and cucumber salad

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two chicken breastsabout seventy-fiveml/threefl oz Thai fish saucetwo limesabout one tbsp gochujang (a Korean fermented chilli pastefour cucumbersabout seventy-fiveml/threefl oz Japanese rice wine vinegar eight birds’-eye chillies, chopped ½ head of broccolifive spring onionssix shallotshandful fresh minthandful fresh coriander. This recipe is a light, healthy alternative to Thai, curry (Recipes by ingridients curry) with a heady balance of hot, sour, salty and sweet flavours..