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- 0:25 Cook
- 4 Servings
- Capable cooks
This quick and easy, gluten-free dish of thai coconut chicken with Noodle Salad can be marinated, cooked and served in just 25 minutes!
Featured in
Coles Magazine, Asian recipes
Ingredients
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270ml can coconut milk
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2 teaspoons lime rind, finely grated
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1/3 cup lime juice
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2 teaspoons gluten-free fish sauce
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2 teaspoons brown sugar
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1 long red chilli, finely chopped
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4 Coles RSPCA approved chicken breast fillets
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250g packet rice stick noodles
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1/2 bunch coriander leaves
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1/2 bunch mint leaves, torn
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200g Perino tomatoes, quartered
Method
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Step 1Combine coconut milk and lime rind in a glass or ceramic dish. Stir in half each of the lime juice, fish sauce, sugar and chilli. Halve chicken fillets horizontally to make 8 thin pieces. Add to marinade and turn to coat. Refrigerate.
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Step 2Preheat barbecue grill or chargrill on medium-high. Place noodles in a heatproof bowl and cover with boiling water. Stand for 5 minutes. Rinse under cold water. Drain. Transfer to a bowl. Add remaining ingredients and toss to combine.
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Step 3Drain chicken and cook for 4 mins each side or until golden and cooked. Slice and serve with salad.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
Source: taste.com.au
