SWEET CHILLI CHICKEN BREAST TENDERS WITH CRISPY NOODLE SALAD AND SWEET LIME DIPPING SAUCE


10 MINUTES

PREPARATION TIME

20 MINUTES

COOKING TIME

4 PEOPLE

SERVING SUGGESTION

INGREDIENTS

  • 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


METHOD

  1. 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.
  2. 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.
  3. 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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