This recipe is adapted from Jamie Oliver’s 30 Minute Meals ‘Chicken Skewers’ (page 110 to be exact!) and is one of those perfect and delicious last minute fares. Recipe below.
Ingredients for 2
1/2 small bunch of coriander
1-2 fresh red chillies (you decide the level of zang)
1/2 clove of garlic
3 heaped tablespoons natural crunchy peanut butter
1/2 tablespoon Soy sauce
2cm piece of fresh ginger
Teaspoon of Fish sauce (or to taste)
1 x 180g chicken breast, sliced into strips or however you please
Vermicelli rice noodles
Baby cos or iceberg lettuce
1 large carrot Carrot
1/3 bunch fresh coriander
Optional: capsicum, cucumber, bean sprouts
Friend onions (can be bought from your local Asian grocer)
Sliced fresh chilli
Firstly, put the kettle on boil for your noodles.
Start by placing ingredients for the marinade in a food processor with a tablespoon or two of water, and blitz until smooth. Place half of the marinade in a bowl with the sliced chicken to marinade, and the other half into a small serving bowl. Season to taste – I generally don’t add any salt because of the fish sauce.
Whilst the chicken is marinating, put your vermicelli into a bowl and cover with boiling water.
Time to prep your salad; roughly chop your lettuce leaves, julienne your carrot and chop up any of your other ‘optionals’.
Now that you have everything ready to go, pop your frypan on the stove on a medium-high heat. In with some olive oil and fry off your chicken. When the meat is almost cooked, lightly drizzle over some honey and sprinkle a tablespoon of the sesame seeds over it. Turn the heat up high and toss the chicken about until it is coated with the honey and sesame seeds. Turning it up on high for that last little bit creates that wonderful almost-burnt golden look and flavour
Drain your noodles and distribute between your bowls. Arrange the salad, and then the chicken on top. Finish it off with a spoonful of that delicious sauce, roughly chopped coriander, friend onions, chilli and a squeeze of lime. Enjoy!