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Sweet chilli chicken vermicelli
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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:
1 of your 5 a day
This recipe was first published in May 2018.