Thai coconut chicken with noodle salad

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Thai coconut chicken with noodle salad

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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

  • 270ml can coconut milk
  • 2 teaspoons lime rind, finely grated
  • 1/3 cup lime juice
  • 2 teaspoons gluten-free fish sauce
  • 2 teaspoons brown sugar
  • 1 long red chilli, finely chopped
  • 4 Coles RSPCA approved chicken breast fillets
  • 250g packet rice stick noodles
  • 1/2 bunch coriander leaves
  • 1/2 bunch mint leaves, torn
  • 200g Perino tomatoes, quartered

Method

  • Step 1
    Combine 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.
  • Step 2
    Preheat 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.
  • Step 3
    Drain 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

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