Sweet Chilli & Lemongrass Chicken with Noodle Salad
2.5 هزار بار بازدید -
3 سال پیش
-
This refreshing salad (recipe below)
This refreshing salad (recipe below) is ready in less than 30 minutes. The sweet chilli chicken sits on a bed of rice noodles and veggies for a satisfying meal that’s bursting with flavour.
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Sweet chilli & lemongrass chicken with noodle salad
Serves 4
Prep 5 mins
Cooking 25 mins
1.2kg Coles RSPCA Approved Australian Chicken Wing Nibbles
2 tbs lemongrass paste
½ cup (125ml) sweet chilli sauce
1 tbs fish sauce
150g vermicelli rice noodles
150g snow peas, thinly sliced
¼ cup (60ml) lime juice
1 carrot, peeled, cut into thin matchsticks
1 red capsicum, seeded, thinly sliced
1½ cups coriander leaves
½ cup (70g) salted roasted peanuts, chopped
1. Preheat oven to 200°C. Line a large roasting pan with baking paper. Place chicken, lemongrass, half the sweet chilli sauce and half the fish sauce in the lined pan. Toss to coat. Season. Roast, turning occasionally, for 25 mins or until chicken is golden brown and cooked through.
2. Meanwhile, place noodles and snow peas in a heatproof bowl. Cover with boiling water. Set aside for 2-3 mins to soak. Refresh under cold water. Drain.
3. Whisk lime juice, remaining sweet chilli sauce and remaining fish sauce in a large bowl. Add the noodle mixture, carrot, capsicum, coriander and peanut. Toss to combine. Divide among serving bowls. Top with chicken and drizzle over juices from the roasting pan.
Serve with lime wedges and chopped salted roasted peanuts.
Want more easy recipes? Check out our ‘Weeknight meals’ from the pantry’ playlist Weeknight meals from the pantry, which includes:
Sweet potato & zucchini fritters:
Sweet Potato & Zucchini Fritters
Fast Thai beef salad:
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Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @coles
Sweet chilli & lemongrass chicken with noodle salad
Serves 4
Prep 5 mins
Cooking 25 mins
1.2kg Coles RSPCA Approved Australian Chicken Wing Nibbles
2 tbs lemongrass paste
½ cup (125ml) sweet chilli sauce
1 tbs fish sauce
150g vermicelli rice noodles
150g snow peas, thinly sliced
¼ cup (60ml) lime juice
1 carrot, peeled, cut into thin matchsticks
1 red capsicum, seeded, thinly sliced
1½ cups coriander leaves
½ cup (70g) salted roasted peanuts, chopped
1. Preheat oven to 200°C. Line a large roasting pan with baking paper. Place chicken, lemongrass, half the sweet chilli sauce and half the fish sauce in the lined pan. Toss to coat. Season. Roast, turning occasionally, for 25 mins or until chicken is golden brown and cooked through.
2. Meanwhile, place noodles and snow peas in a heatproof bowl. Cover with boiling water. Set aside for 2-3 mins to soak. Refresh under cold water. Drain.
3. Whisk lime juice, remaining sweet chilli sauce and remaining fish sauce in a large bowl. Add the noodle mixture, carrot, capsicum, coriander and peanut. Toss to combine. Divide among serving bowls. Top with chicken and drizzle over juices from the roasting pan.
Serve with lime wedges and chopped salted roasted peanuts.
Want more easy recipes? Check out our ‘Weeknight meals’ from the pantry’ playlist Weeknight meals from the pantry, which includes:
Sweet potato & zucchini fritters:
Sweet Potato & Zucchini Fritters
Fast Thai beef salad:
Fast Thai beef salad
Corn & zucchini frittata:
Corn & Zucchini Frittata
Smoked salmon fettuccine with creamy lemon sauce:
Smoked Salmon Fettuccine with Creamy ...
3 سال پیش
در تاریخ 1399/11/11 منتشر شده
است.
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