SWEET CHILLI CHICKEN BREAST TENDERS WITH CRISPY NOODLE SALAD AND SWEET LIME DIPPING SAUCE
8 Ingham’s Sweet Chilli Chicken Breast Tenders
zest and juice of 2 limes
4 cm piece ginger, finely grated
2 Tbsp lime marmalade
1 Tbsp caster sugar
2 tsp rice wine vinegar
2 tsp fish sauce
4 kaffir lime leaves, finely sliced
2 cups crispy fried noodles
4 green shallots, finely sliced
1 cup red cabbage, shredded
1 Lebanese cucumber, cut into fine batons
1 long red chilli, seeded and finely sliced
¼ bunch Thai basil leaves
¼ bunch mint leaves, torn
2 tsp sesame oil
sea salt flakes and freshly-milled black pepper
Preheat oven to 200°C. Arrange Ingham’s Sweet Chilli Chicken Breast Tenders on a lined oven tray and bake for 18-20 minutes, until golden and crisp.
Combine the zest, juice, ginger, marmalade, sugar, vinegar, fish sauce and half the lime leaves in a small saucepan and bring to a simmer over a moderate heat. Simmer until thickened, then strain through a fine sieve.
Mix the noodles, shallots, cabbage, cucumber, chilli and herbs in a large bowl and toss with the sesame oil. Season with salt and pepper. Serve the chicken tenders with the salad and the dipping sauce.
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