Mince the garlic and ginger, then place them in a small saucepan with the chilli flakes. Add vegetable oil and heat over medium heat.

Cook until the mixture is toasted and fragrant, stirring occasionally. Remove the saucepan from the heat and whisk in the balsamic vinegar, soy sauce, and sugar. Set aside to cool.

Boil the trimmed green beans in salted water until tender-crisp, about 3 minutes. Drain and set aside. While the beans cook, thinly slice the celery on a diagonal and peel the cucumber into ribbons.

Crush the roasted salted peanuts and roughly chop the fresh coriander. Season the chicken thigh fillets with salt and pepper on both sides. Place the chicken in a cold non-stick frying pan.

Heat over medium heat and cook undisturbed for 6 minutes, until deep golden brown. Flip the chicken and cook for another 4 minutes or until fully cooked. Transfer to a chopping board to rest.

In a mixing bowl, combine the green beans, celery, and cucumber. Add half of the dressing and toss to coat. Transfer the dressed vegetables to a platter. Chop the rested chicken and arrange it on top of the salad. Sprinkle the crushed peanuts and chopped coriander over the salad.

Drizzle with the remaining dressing. Your Aldi Chicken Salad is ready to be served! Enjoy the vibrant flavors and textures of this easy-to-make dish.