Packed with loads of flavour and nutritious vegetables, I love this quick-to-prepare spiced chicken with glass noodles and chilli peanut sauce recipe. The zing of the lime is perfectly balanced with the creaminess of the peanut butter and the freshness of the veggies and coriander.
With a good hit of protein, carbs and fibre, it ticks all the boxes. Plus, it can be enjoyed hot or cold, making it a great dish to meal prep for lunch or dinner.
Ingredients
Chicken marinade
- 6 skinless chicken thighs
- 1 teaspoon each of paprika, coriander, turmeric, cumin and salt
- 1 lime, juiced
Vegetable salad
- 1/4 white cabbage
- 2 carrots
- 4 baby corn
- 2 spring onions (green parts) – save white parts for sauce, below
- 1 green pepper
- 2 tablespoons toasted sesame seeds
- chopped coriander
Noodles
Sauce
- 1 lime, juiced
- 1 clove garlic
- 2 spring onions (white part)
- 2 tablespoons of rice wine vinegar, soy sauce, peanut butter, sesame oil and hot water
- 1 tablespoon of sriracha sauce
Method
- Marinade the chicken for 30 minutes in spices and lime juice in a bowl, then grill under a hot grill for 15 minutes until cooked through and crispy. After the chicken is cooked, allow it to cool for 20 minutes.
- Chop vegetables – shred or slice finely.
- Cook noodles in boiling water for 4 minutes and then rinse in cold water to chill.
- For the sauce, add all ingredients into a blender and blitz.
- Build the noodle salad into a container in the below order:
- (1) Peanut sauce
- (2) Rice noodles
- (3) Vegetables
- (4) Coriander
- (5) Sesame seeds
- (6) Chicken
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