Ingredients
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1/2 cup sweet chilli sauce
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1 tablespoon fish sauce
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3 garlic cloves, finely chopped
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2cm piece fresh ginger, peeled, finely chopped
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1/3 cup chopped fresh coriander leaves
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3 coriander roots, washed, finely chopped
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2 teaspoons finely grated lime rind
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1/4 cup soy sauce
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1/4 cup lime juice
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8 chicken thigh fillets, skin on (see notes)
Noodle salad
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500g butternut pumpkin, peeled, cut into 2.5cm cubes
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200g green beans, trimmed, cut into 3cm lengths
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50g rice vermicelli noodles
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1 red capsicum, diced
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1/2 x 200g punnet grape tomatoes, halved
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1/2 cup fresh coriander leaves
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1/3 cup fresh mint leaves, torn
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2 tablespoons granulated nuts
Method
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1Combine sweet chilli sauce, fish sauce, garlic, ginger and coriander leaves in a jug. Season with pepper. Divide mixture in half. Add coriander root, lime rind and soy sauce to 1 half to make the marinade Add lime juice to remaining half, to make the dressing.
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2Place chicken in a shallow glass or ceramic dish. Pour over marinade. Turn to coat. Cover. Refrigerate for 4 hours or overnight. Cover and refrigerate dressing.
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3Heat a greased barbecue hotplate on medium-low heat. Cook chicken, for 5 to 6 minutes each side or until browned and cooked through. Transfer to a plate. Cover, stand for 5 minutes to rest.
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4Meanwhile, make Noodle salad Place pumpkin in a heatproof, microwave-safe bowl. Add 1 tablespoon cold water. Cover. Microwave on HIGH (100%) for 3 to 4 minutes or until tender, adding the beans for the last minute of cooking. Rinse under cold water. Drain well.
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5Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water. Drain. Transfer to a large bowl. Using kitchen scissors, cut noodles into 5cm lengths. Add pumpkin, beans, capsicum, tomato, coriander, mint and nuts. Season with salt and pepper. Toss to combine.
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6Serve chicken with noodle salad and drizzle with dressing.
Source: taste.com.au
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