A sophisticated supper with minimal faff; you use the same sauce to marinade the chicken and dress the noodles.
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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.
Stir the rest of the coriander through cooked rice with a little lime zest to serve with curries or chilli con carne.
Typical values per serving when made using specific products in recipe
Energy | 3,210kJ/ 763kcals |
|---|---|
Fat | 25g |
Saturated Fat | 9.4g |
Carbohydrates | 94g |
Sugars | 11g |
Fibre | 7.7g |
Protein | 36g |
Salt | 0.9g |
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