fiery grilled chicken with asian noodles

fiery grilled chicken with asian noodles

3501   1
fiery grilled chicken with asian noodles

Recipes

ingredients
4 tablespoons vegetable oil
juice of 2 limes
1 tablespoon grated ginger
¼ cup chopped coriander
4 chicken breast fillets
250ml BBCC FIERY COCONUT CHILLI SAUCE
500g fresh thin asian noodles
4 green onions, sliced on the diagonal
1 red capsicum, cut in thin strips
3 cups spinach or asian greens
¼ cup toasted sesame seeds
coriander sprigs
2 limes, cut in wedges
cooking instructions
Combine 2 tablespoons oil, lime juice, ginger and coriander. Pour over chicken breasts and marinate covered for several hours in the refrigerator.

Lift chicken from marinade and place on a hot barbecue grill or under an oven grill. When nearly cooked, brush with ½ cup chilli sauce.

Continue to baste and turn breasts until cooked and sauce begins to caramelise. Remove from heat and set aside.

Rinse noodles in cold water and gently separate strands. Drain in a colander.

Heat remaining oil in a wok or deep fry pan over high heat. Add green onion and red capsicum strips and stir-fry for 1 minute. Add spinach or greens, quickly stir and add noodles and remaining chilli sauce.

Cook just long enough to heat noodles and wilt greens, stirring constantly. Divide noodles among 4 plates and top with sliced grilled chicken breasts, a sprinkle of sesame seeds and coriander sprigs.

Serve with lime wedges.

variation: Add a splash of soy sauce to the marinade ingredients and marinate 4 small steaks. Grill, thinly slice and serve with the vegetables and noodles as above.

vegetarian: Substitute thick slices of firm tofu for chicken and marinate as above, adding a splash of soy sauce to marinade. Pan fry in hot oil or grill. Slice and serve on top of noodles and vegetables. Oyster mushrooms, baby corn and snow peas can also be added to sautéed vegetables.

makes
serves 4
variations
Add a splash of soy sauce to the marinade ingredients and marinate 4 small steaks. Grill, thinly slice and serve with the vegetables and noodles as above.
serving idea
Delicious served hot or at room temperature.

diet options

vegetarian
vegetarian
vegetarian variation
Substitute thick slices of firm tofu for chicken and marinate as above, adding a splash of soy sauce to marinade. Pan fry in hot oil or grill. Slice and serve on top of noodles and vegetables. Oyster mushrooms, baby corn and snow peas can also be added to sautéed vegetables.

The flavours of curry and ginger, coriander and lime bring the spicy taste of Asia to this easy dish.