These colourful bowls of heavenly flavours will get your mouth watering as soon as the chicken and chilli start sizzling in the pan. Serve as a starter or a light summer dinner.
7-9 small Chicken Breasts
1/2 thumb-sized Chilli, finely chopped
4 tbsp Cashew Butter
1 1/2 tsp Soy Sauce
3 tsp Lime Juice
2 tsp Coconut Oil
Handful of Radishes
5 thumb-sized pieces of Mango
2 Big Carrots
1/2 Red Pepper
2 Spring Onions
3 Chinese Leaf
Noodles (enough for 3 people)
- When deciding how much chicken to cook, I prefer to cook it all as it’s great cold or you can dip the leftover chicken in the cashew dip.
- I like to vary my type of noodles (rices, egg etc), but definitely use pre cooked noodles so you can just throw them in the pan to warm up a little.
- Crushed peanuts and sesame seeds are optional, but they do add crunch so I would recommend them.
- You can use whatever type of salad leaf, just make sure they can act as a bowl.
- Serves 3 people.
- Start by heating a medium sized frying pan with a little oil on a medium heat. Once sizzling, add your chicken breasts. Leave them to cook until they are no longer raw on one side, then flip them all over to cook the other side. Once the outside looks cooked, just beginning to go golden, add your diced chilli and mix about. Turn the heat down to low and leave them to cook for about 7 minutes, or until cooked all the way through.
- Meanwhile, make your dip. Just mix the cashew butter, soy sauce, lime juice and coconut oil together in a small bowl, tasting as you go along. Add more lime, soy sauce… whatever you think tastes good. *Check your chicken!* Remove your chicken from the pan and cover with a plate to keep warm.
- Now start to chop, slice, grate… whatever you do with them, just prepare your veggies (not the Chinese leaf) and cut up your mango into small pieces. Put all your chopped ingredients in a bowl and set aside.
- Toss your noodles into the same pan (not on the heat!) used to cook the chicken and try to pull it apart (if it’s in clumps). Otherwise, just add half the vegetable mixture and mix it about so the noodles and vegetables are evenly mixed together.
- Grab a plate and place your 3 salad leaves on the plate. Fill your leaves to the brim with noodle-ley goodness and top with a few pieces of chicken and maybe some crushed peanuts and sesame seeds if you’re feeling extra adventurous.
- Don’t let those leftovers go to waste, bring the leftover salad, chicken and noodles (if you have any) to the table and don’t forget about the dip!
This is such a tasty and fresh summer meal, let me know if you enjoy it as much as I do!