Peanut chicken with rice noodles

Name: Peanut chicken with rice noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 30 g ginger, finely grated; 2 unwaxed limes, zest and juice of 1, 1 cut into wedges; 25 g pack coriander, leaves picked, stalks finely chopped; 2 tbsp Essential Peanut Butter; 400 ml can Essential Coconut Milk; 4 Essential Chicken Thigh Fillets; 2 Essential Carrots, scrubbed; 4 Essential Salad Onions, finely chopped; 200 g dried rice noodles; 1 tsp Vegetable oil

A sophisticated supper with minimal faff; you use the same sauce to marinade the chicken and dress the noodles.

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Serves2
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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Ingredients

30g ginger, finely grated
2 unwaxed limes, zest and juice of 1, 1 cut into wedges
½ x 25g pack coriander, leaves picked, stalks finely chopped
2 tbsp Essential Peanut Butter
½ x 400ml can Essential Coconut Milk
4 Essential Chicken Thigh Fillets
2 Essential Carrots, scrubbed
4 Essential Salad Onions, finely chopped
200g dried rice noodles
1 tsp Vegetable oil

Method

In a large bowl, mix together the ginger, lime zest, coriander stalks, peanut butter and coconut milk; season. Set 1/3 aside in a small bowl, then add the chicken thighs to the rest, turning to coat; chill while you prepare everything else.
Boil the kettle. Grate the carrots and mix with the salad onions, coriander leaves and lime juice; season with salt. Put the noodles in a heatproof bowl, cover with just-boiled water and set aside to soak for 10 minutes.
In a large frying pan, heat the oil over a medium-high heat. Add the chicken and cook for 6-7 minutes on each side until the chicken is cooked through, with no pink meat, and the juices run clear. Drain the noodles, toss through the reserved peanut sauce and divide between 2 plates. Top with the chicken thighs and carrot salad and serve with the lime wedges.