This month's GoodnessMe Box recipes come from Phoebe Conway AKA @pheebsfoods
Ingredients
For the Chicken:
- 2 Chicken Breasts cut up in bite sized pieces
- 2 tbsp sweet chilli sauce
- juice of half a lime
- 1 tbsp sesame seeds
For the Salad:
- 100g dried rice noodles or Slendier Organic Fettuccini
- 1 carrot, thinly sliced
- 1/4 of a cucumber, thinly sliced
- half a red capsicum. thinly sliced
- 1 cup bean sprouts
- Handful fresh mint leaves, torn
- Half a red chilli, chopped
- handful of fried shallots
Dressing:
- 1/8 cup fish sauce
- 1/8 cup rice vinegar
- 1 tbsp coconut sugar or Pure Harvest Rice Malt Syrup
- 1/4 cup water
- 1 garlic clove, crushed
- other half of the red chilli, finely chopped
- Juice of half a lime
Method
- Place chicken into large pan and cook until brown.
- Add in sweet chilli sauce and lime and cook until it begins to caramelize.
- Add sesame seeds and stir through to coat then remove from heat.
- Whilst the meat is cooking combine all dressing ingredients in a small bowl mixing until well combined and the sugar is dissolved, set aside.
- Prepare noodles as per packet instructions, then rinse under cold water to prevent further cooking.
- Place noodles in a large mixing bowl with all the vegetables, mint and chilli and stir in the dressing ensuring everything is coated.
- Place salad into bowls and top with the fried shallots and chicken.
- Serve immediately.