INGREDIENTS
Chicken
500g boneless, skinless chicken thighs
1/4 cup Golden Sun Sweet Thai Chilli Sauce (60ml)
2 Tbsp soy sauce
2 tsp sesame oil
Dressing
2 1/2 Tbsp Golden Sun Sweet Thai Chilli Sauce
2 Tbsp peanut oil
1 1/2 Tbsp soy sauce
1 Tbsp lime juice
1/2 Tbsp brown sugar
1 tsp Golden Sun Fish Sauce
1 tsp sesame oil
Salad
2 spring onions
1 Lebanese cucumber
1 red capsicum
1/2 cup Golden Sun Cut Baby Corn (or Golden Sun Whole Baby Corn, cut into
rounds) (75g)
3/4 cup mung bean sprouts (65g)
1/2 cup roughly chopped fresh coriander (15g)
1/4 cup roughly chopped fresh mint (8g)
350g pre-cooked thin egg noodles
1/2 cup roasted, salted peanuts (100g)
PREPARATION
-
Preheat oven to 200ºC fan bake. Line a roasting dish with baking paper. Arrange chicken in dish and season with salt and pepper.Chicken
- In a small jug, whisk sweet chilli sauce, soy sauce and sesame oil together. Pour over the chicken. Bake for 20-25 minutes, brushing chicken with the sauce in the dish a couple of times during cooking, until chicken is cooked through.
-
Dressing
Meanwhile, place all dressing ingredients in a medium jar and shake until well combined. -
Salad
Thinly slice spring onions. Slice cucumber and capsicum into short strips. Place onions, cucumber, capsicum, corn, sprouts, coriander and mint in a large salad bowl. - Place noodles in a large bowl, pour boiling water over the top and leave for 5 minutes. Drain, refresh under cold water, then drain well. Add to salad bowl. Drizzle with dressing and toss to combine. Season with salt and pepper to taste.
-
Serve
Use two forks to shred the chicken. Place on top of salad and sprinkle with peanuts before serving.
TIPS
- For a vegetarian option, swap the chicken for tofu, or omit altogether.