Save to your scrapbook
Sweet chilli chicken vermicelli
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 2
1 tbsp vegetable oil
300g pack Waitrose Green Thai Marinated British Chicken Breast Chunks
300g pack chilled rice noodles
1 lime, half juiced, half cut into wedges
2 tsp sweet chilli sauce, plus extra to serve
1 tsp light soy sauce
230g asparagus, trimmed, in 5cm pieces
2 cloves garlic, finely chopped
1 bunch salad onions, thinly shredded
1 Heat 2 tsp oil in a frying pan and cook the chicken for 10 minutes over a medium heat until cooked through with no pink meat (take care as the marinade can catch). Remove from the pan and set aside.
2 While the chicken cooks, heat the noodles in the microwave following pack instructions. Stir together the lime juice, sweet chilli sauce and soy.
3 Wipe the pan with kitchen paper. Add 1 tsp more oil, then stir-fry the asparagus over a high heat for 3 minutes until just tender. Add the garlic and cook briefly until golden. Return the chicken, plus the noodles and sauce and toss together. Scatter in the salad onions. Serve with a lime wedge and a drizzle more sweet chilli sauce, if you like.
Typical values per serving:
Energy |
2,678kJ 636kcals |
---|---|
Fat | 19g |
Saturated Fat | 2.8g |
Carbohydrate | 65g |
Sugars | 16g |
Protein | 47g |
Salt | 1.3g |
Fibre | 4.7g |
1 of your 5 a day
This recipe was first published in Thu May 10 10:35:56 BST 2018.
Average user rating