Thai spices add zing to chicken

A speedy week night din­ner that will tan­ta­lise your taste buds.

Matamata Chronicle - - Out & About -

veg­eta­bles. Cut car­rot in half length­ways and thinly slice on an an­gle; cut broc­col­ini in half; cut cherry toma­toes in half. Mix all rice noo­dle dress­ing in­gre­di­ents to­gether in a small bowl.

Heat a driz­zle of oil in a large fry-pan or wok on medium-high heat. Stir-fry chicken for 5-7 min­utes, or un­til cooked through. Re­move from pan and set aside. Re­turn pan to high heat with a driz­zle of oil. Add car­rots and broc­col­ini and cook for a fur­ther 2 min­utes, un­til ten­der with a slight bite.

Add toma­toes, mung bean sprouts, drained noo­dles, rice noo­dle dress­ing and chicken to pan and toss to com­bine.

Con­tinue to cook for 1 minute, un­til chicken and noo­dles are warmed through. In a small bowl, com­bine cashew nuts and co­conut.

To serve, di­vide Thai spiced chicken and rice noo­dles be­tween bowls. Top with co­conut and cashew crum­ble and gar­nish with co­rian­der and spring onions.


The co­conut and cashew crum­ble in this recipe is super sim­ple and adds the X-fac­tor.

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