Thai coconut chicken with noodle salad

Thai coconut chicken with noodle salad

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This quick and easy, gluten-free dish of thai coconut chicken with Noodle Salad can be marinated, cooked and served in just 25 minutes!

The ingredient of Thai coconut chicken with noodle salad

  1. 270ml can coconut milk
  2. 2 teaspoons lime rind, finely grated
  3. 1/3 cup lime juice
  4. 2 teaspoons gluten-free fish sauce
  5. 2 teaspoons brown sugar
  6. 1 long red chilli, finely chopped
  7. 4 Coles RSPCA approved chicken breast fillets
  8. 250g packet rice stick noodles
  9. 1/2 bunch coriander leaves
  10. 1/2 bunch mint leaves, torn
  11. 200g Perino tomatoes, quartered

The instruction how to make Thai coconut chicken with noodle salad

  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.
  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.
  3. Drain chicken and cook for 4 mins each side or until golden and cooked. Slice and serve with salad.

Nutritions of Thai coconut chicken with noodle salad

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