CHICKEN, NOODLE & CASHEW SALAD
Updated: Aug 23, 2019
COOKBOOK: Super Food Ideas - Feb 2011
This dish was meant to be cooked for the family….but the family had other plans on that day.
No food ever goes to waste in this household so we ate it for a couple of days. May I share with you all, I lost some nice little kilos eating this dish!! No carbs, healthy eating and delicious, this might just have to be one of those diet -dishes! I thoroughly enjoyed it, hope you do too!
2 tablespoons of peanut oil
1 stalk lemon grass, finely chopped
2 garlic cloves, finely chopped
2 tablespoons sweet chilli sauce
2 tablespoons soy sauce
4 (500g) chicken fillets (breast)
125g vermicelli noodles
1/2 cup cashews nuts, chopped lightly
1 red capsicum, sliced and chopped
1 large lebanese cucumber, peeled & sliced diagonally
Take a piece of breast and slice it to flat it slightly. Cover it with greaseproof paper and pound the chicken until flatten (approx 2-3cm)
Add chicken in a bowl, add lemongrass, oil, garlic, sweet chilli sauce and soy sauce. Mix well.
Place a deep frying pan on moderate heat and fry the chicken pieces, approx 3 mins on each side or until cooked through. Remove and keep warm. In the same pan fry stir fry the capsicums for approx 23 mins, add the cashews and fry for a further 1-2mins.
Turn heat off and add the cucumbers. Allow the to soften slightly.
In a deep serving bowl, add the cooked chicken pieces and the noodle mixture, mix well and serve immediately.