Coconut Chicken with Rice Noodle Salad and Oriental Herbs
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Scale
Chicken
- 800ml Coconut milk
- 4 Kaffir lime leaves, torn
- 4 Skinless chicken breast fillet or replace with rotisserie chicken skin removed
- 300g Dried rice stick noodles
Dressing
- 1/3 cup Fish sauce
- 2 tbs Kecap manis
- 2 tbs Honey
- 1 tsp Sesame oil
- 2 Limes, zest and juiced
Salad
- 2 Carrots, peeled and julienned (matchstick strips)
- 2 Lebanese cucumber, thinly sliced on the diagonal
- 4 Spring onions, thinly sliced
- 200g Snow peas, trimmed to remove string
- 1/2 cup Mint leaves
- 1/2 cup Coriander leaves
- 1 Red chilli, seeded and thinly sliced
Instructions
Chicken
- Place coconut milk and lime leaves into saucepan. Add chicken and cover with cartouche (piece of wet baking paper to hold the chicken under liquid). Gently simmer for about 12 minutes until chicken is just cooked through. Remove from heat and stand for 10 minutes.
- Cheats tip: Use rotisserie chicken – debone, remove all skin and shred chicken. Place in coconut milk and gentle simmer for 10 minutes and remove from liquid.
- Place noodles in bowl and pour over enough boiling water to cover. Stand for 5 minutes. Drain, rinse well and return to bowl.
Dressing
- Combine the fish sauce, kechap manis, honey, sesame oil and lime juice in and mix well
Assemble the salad
- Remove the chicken from coconut milk and shred into bite size pieces. Place the carrot, spring onion, snow peas, herbs and chilli into the bowl with the noodles. Pour over the dressing and gently toss to coat all the ingredients.
- Divide salad between bowls and serve immediately.
- Prep Time: 10
- Cook Time: 25
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