Recipe for a delicious Asian inspired Firecracker Chicken Salad with vermicelli rice noodles.
50g rice noodles
1 free-range chicken breast
1/4 cucumber – dice finely
20g salad leaves
1/4 fresh chilli – de-seed and chop
3g fresh mint – chop
1/2 tbsp sunflower seeds
1 tbsp sweet chilli sauce
1/4 tbsp soy sauce
1 sachet honey
1/2 lime – halve and juice
tin foil, olive oil (from your pantry)
salt and pepper (from your pantry)
Prepare all the ingredients as indicated above.
Put a frying pan on medium to high heat. Rub the chicken breasts in olive oil and season with freshly ground salt and pepper. When the pan is very hot, pan fry the chicken for about 6 minutes each side. Turn only once. When done, remove from pan, cover with tin foil on a plate and set aside to rest.
Put a clean, small pan on medium to high heat. Add the sunflower seeds to the dry pan and toast for a minute or two until lightly browned. Shake the pan often so that they don’t burn. Remove and set aside.
Put the noodles in a large casserole dish and cover with boiling water. Soak for 2 minutes. Drain in a colander and run cold water through the noodles for 10 seconds. Set aside.
Slice the rested chicken. Using a potato peeler, slice the carrot into ribbons.
Mix the following ingredients in a small mixing bowl for the dressing: sweet chilli sauce, soy, lime juice and honey.
Combine the sliced chicken, cooked noodles in a large bowl. Now add the lettuce, chilli, mint, cucumber and carrot. Toss to combine. Pour the dressing over the salad. Toss to coat.
To serve, divide the salad between the plates and scatter with toasted sunflower seeds.
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